I love meals that feel hearty without being overly complicated or have too many ingredients. There are times that I’ll shy away from a recipe if I glance at it and the list of ingredients and steps to produce seem like the recipes is complicated (a bad habit because I’ve skipped recipes before that someone was just needlessly wordy.)
However, I can assure you, this breakfast is fast and really quite simple. It only has four main ingredients (with a sprinkle of parsley for five) and comes together for a rather quick breakfast.
Plus, you don’t even have to peel the sweet potato. That has to count for something!
- 1 good size sweet potato
- 1 tablespoon olive oil
- 1-2 cloves garlic
- 2 eggs
- Parsley for Topping
- Preheat oven to 400˚.
- Scrub sweet potato and cut into ¼” slices. Mince garlic and toss with sliced sweet potatoes and olive oil•. Place in tin foil with enough edge room to fold over and cover sweet potatoes, roast for 20-25 minutes.
- While sweet potatoes are cooking, bring a pot of water to an almost-simmer (bubble should be forming around the edges, but there should be very little motion in the pot. Crack an egg into a bowl and carefully pour it into the hot water. Let cook for 3-4 minutes until egg whites are set. Remove and continue with second egg.
- Serve with a sprinkle of parsley.