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)
Salt & Pepper to Taste
2 eggs per person (1 for kids)
- 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
- 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.
- 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.
- Put it all together and…