Ingredients
- 2 pasture-raised eggs
- 1 red pepper sliced
- 1 onion sliced
- 1 cup baby spinach thinly sliced
- 1 large sweet potato peeled and cubed
- 1 tsp dried thyme
- 2 tbsp avocado oil divided
- To taste unrefined salt
- 1 avocado sliced
Optional toppings:
- Fresh salsa
- Sprouts
- Cashew cheese
Instructions
- Preheat oven to 400F and line baking sheet with parchment paper. Arrange sweet potatoes in a single layer. Drizzle with 1 tbsp of avocado oil and sprinkle with thyme and salt.
- Roast in the oven for 25-30 mins flipping halfway.
- In the meantime, heat remaining avocado oil in a pan over medium heat. Add red pepper and onion. Sauté until veggies are soft (about 10 minutes). Add baby spinach and sauté until greens are wilted. Set aside.
- Cook eggs in desired way.
- To poach as shown: add 3 inches of water in a small pot. Bring to low boil. Crack one egg into a small dish and gently adding to water. Repeat with the other egg. Set timer for 3 minutes.
- Use a slotted spoon to drain egg and place on a paper towel to blot up excess water.
- When potatoes are cooked, remove from oven.
- Get two bowls and split the sweet potatoes and pepper mixture between them. Place egg on top along with sliced avocado.
- Add any desired toppings. Enjoy!
Notes
Note: batch cook the veggies ahead of time so you just have to warm them up for a quick breakfast.