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2. Cook the Sweet Potato
In a skillet over medium heat, add olive oil or butter. Add the sweet potato slices and cook for 3–4 minutes per side, until golden and tender. Covering the pan helps them cook faster.
3. Cook the Eggs
Move the sweet potato to one side or set aside. Crack the eggs into the skillet and cook to your liking—fried, scrambled, or poached.
4. Assemble
Layer the eggs on top of the sweet potato slices or serve side by side. Season with salt, pepper, and your favorite toppings.
🥑 Topping Ideas to Upgrade Your Plate:
- Sliced avocado + lime juice + chili flakes
- Wilted spinach + garlic + feta
- Diced tomatoes + basil + balsamic drizzle
- Sriracha or your favorite hot sauce for a spicy kick
💡 Variations to Try
- Sweet Potato Egg Cups: Hollow out sweet potato halves and crack an egg inside. Bake until set.
- Sweet Potato Hash: Cube or shred sweet potatoes, sauté until crispy, then top with a runny egg.
- Mini “Toasts”: Slice sweet potato thin, roast in a toaster or oven, and top like you would toast—with eggs, nut butter, or even Greek yogurt and berries.
🧘♀️ Final Thoughts
Ditching bread doesn’t mean ditching comfort or flavor. This sweet potato and egg recipe is quick enough for busy mornings and hearty enough to keep you full for hours. It’s a smart way to enjoy whole foods with big benefits—and no compromise.
So forget the toast—your new favorite breakfast is warm, golden, and full of goodness.
