Sweet Potato Breakfast Bowl
Earlier this week, I made a batch of Cajun Pumpkin Seeds. I wondered this morning if it would be delicious as a savory breakfast topping? I wanted to keep it simple and saw some leftover mashed sweet potato, vegan butter and I always have eggs in my fridge. Once all the ingredients were in front of me, I knew I had to make a sweet potato breakfast bowl. It was a little bowl of comfort food for me.
Sweet Potato Breakfast Bowl Recipe
- 1 Egg
- 2 TBS of Cajun Pumpkin Seeds
- 1/2 cup of Mashed Sweet Potato
- 1 Tsp of Butter or Coconut Oil
MAKING THE EGG:
This dish works well with any style egg or without eggs!
However, I love a soft poached egg…
How to Poach an Egg, by Food Network
Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around.
TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the egg white from “feathering,” or spreading out in the pan.
Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don’t peek, poke, stir or accost the egg in any way.
Lift it out: Remove the egg with a slotted spoon and serve immediately.
ASSEMBLING THE BOWL:
- Warm up the mashed sweet potato mash (your choice of microwave, stove top or oven).
- Top with the poached egg (prepared as directions above).
- Place a tsp of butter to melt over the egg.
- Sprinkle the Cajun pumpkin seeds over the top of the bowl.
- Dig in and enjoy!
Clean Eating Gluten Free Foodie