I’m a big fan of smoothies for breakfast, but lately my breakfast looks a lot like dinner with cooked vegetables to ease my digestion system.
I’ll take whatever is left over from the night before and top it with a runny egg. It’s simple, tasty and a genius way to use up left overs while getting in good fats, protein and carbs.
Try substituting or adding in cooked squash, pumpkin, carrots or any cooked veggies. Keeping the egg yolk runny helps to create a little “sauce” that mixes so well with the fresh orange and coconut oil. Add a few walnuts on top for a little crunch.
Fast, yummy, healthy breakfast can’t be beat!
Eggs with Orange and Sweet Potato
- 1 cooked sweet potato
- 1/4 cup red onion, diced
- 2 tablespoons coconut oil
- 1 orange
- 1-2 eggs
- salt and pepper to taste
Heat the oil over medium flames and add in the diced onion. Cook for about 5 minutes, until the onions begin to soften.
In the meantime, chop up the cooked sweet potato (I leave the skins on for more nutrition) and add to the onions. Toss well and cook a few minutes to warm the potato. Make a hole in the middle of the pan and add in one or two eggs. Reduce the heat slightly and cover.
While the egg is cooking, chop the orange in half. Peel half of the orange and chop into pieces.
Remove the cover from the pan, add the chopped oranges and squeeze the remaining orange half over the whole thing. Remove when the egg is cooked.
Add a pinch of salt and fresh ground cracked pepper. Enjoy!
Happy Healthy Tips: Use coconut oil for high temperature cooking. Save your extra virgin olive oil for salad dressings and final drizzles because high heat will destroy the healthy properties.