Sunny Side Up with Broccoli and Sweet Potato
I love having breakfast for dinner and eggs are my last minute dinner sidekicks. I roasted the sweet potato the other day, so this came together pretty fast. Plus, I got a tiny dose of resistant starch from cooking it and then letting it cool for at least 8 hours, but they really don’t take that long to bake. If you wanted to, you could start it from raw in the pan. Just be sure to adjust your heat and cook time accordingly.
Atlantic Beach, FL – August 3, 2021
If I am turning the Ninja or the oven on anyway, sometimes I sneak in a little “meal prep in tiny steps” to get ahead on my list. Look how well that little sweet potato nestles in between the chicken breasts, each in their own silicone bread mold.
The unseen heroes of this dish are the 1.5tsp of avocado oil that I used in the pan and my cutting board that I use as a lid. The first teaspoon went in the pre heated pan for the cooked sweet potato and raw broccoli. I am a lover of broccoli all ways and I like it really crunchy, so cooking it this way works for me. You could roast it or use a microwaveable bag from the freezer. Once the broccoli was super bright green, I added another 1/2tsp for cooking the eggs. I covered it again for a few minutes so the eggs would steam a little. I was in the mood for pretty runny eggs today, but I get how some people think that’s yucky. I, personally, think the yolk is super delicious with the sweet potato, but to each their own. Cook to your liking, always! I just wish I got a little more color on the sweet potato, though….ah well, it’s a note for next time. 🙂
Atlantic Beach, FL – August 3, 2021