Monday, September 3, 2012

Labor Day Breakfast

Lazy Monday for work just working on my personal goals.  What a great time to just have a quick breakfast and a cup of coffee and enjoy the last weekend of summer.  Things will start getting really busy at work and I'm savoring every minute of this weekend, knowing that it will probably be the last full weekend off until after Christmas.

I love eggs and potatoes and now I swap regular potatoes with sweet potatoes as much as possible.  They have a great flavor, you can change it up with spices and herbs and they go great with a quick egg.

I cook my eggs in coconut oil and it gives them the best flavor.  Plus the oil is good fat and it makes a fried egg healthy!

Egg & Potatoes

Sweet Potato Hash
1 Sweet Potato, Diced Large
1/4 Cup Red Onion, Diced Large
1 tsp Cumin Seeds, Whole
1 Tbsp Coconut Oil
Splash Sherry Vinegar
Himalayan Pink Sea Salt
Fresh Cracked Black Pepper
Cilantro, Garnish

In a small cast iron skillet over medium high heat, add Coconut Oil and saute Red Onions with Cumin Seeds.  Saute until onions are translucent.

Add diced Sweet Potatoes and saute until tender but mushy.  They should have a little bit of firmness to them.

Once the potatoes are cooked, add a splash of Sherry Vinegar and season with Himalayan Pink Sea Salt and freshly cracked Black Pepper.  Set aside on a plate.

Sunny Side Fried Egg
1 Whole Organic Free Range Egg
2 tsp Coconut Oil
Summer Salt Seasoning

In same cast iron skillet, add Coconut Oil and crack the Egg carefully not to break the yolk.

Season with Summer Salt Seasoning and turn on lower heat.  Cover with a lid and cook on a low simmer for 2 minutes, check it to make sure it's not over cooked in the middle and cook until yolk barely sets and is still a little runny.  

Serve on top of Sweet Potato Hash and garnish with freshly chopped Cilantro.

Now for some music...


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