Eggs, Arugula & Sweet Potato Toast

Not gonna lie, this recipe came out of necessity but then I realized how good it was so I had to share with all of you.

I was craving some sunny-side up eggs, I was eating SUPER clean so I didn’t want to add in any grains & I had some leftover arugula salad on hand.

Since I needed something to sop up the egg yolk & didn’t have any sweet potato hash, I decided to give the sweet potato toast a chance.  Turns out, it was a complete win!

You can make this for an SUPER easy weeknight meal or breakfast.  You pick!

---

 

1-2 Sweet Potatoes (Peeled & Sliced vertically – 1/4 inch slices)

Baby Arugula

Cherry Tomatoes

Olive Oil

Lemon

Salt & Pepper to Taste

2 eggs per person (1 for kids)

Avocado Oil

1.  Slice your sweet potatoes & pop them in a toaster or toaster oven.  Each one will be different but in my toaster, I had to toast them on the high setting three times.  You could also just pop them in a regular oven too.  If you do that, I might spray or brush them with some olive oil
2. While your sweet potatoes are cooking, make your salad. Just mix together as much arugula & tomatoes as you like & dress with lemon, olive oil & salt & pepper to taste.
3. Next, cook the eggs. If you don’t like sunny-side up eggs, make them how you like.  I find the best way to make sunny-side up eggs is with avocado in a hot pan with a glass lid.  Just heat the oil, pop your eggs in the pan, cover & watch your eggs until they are done to your liking.
4. Put it all together and…
5. Enjoy!