Once upon a time, I used to be scared of eggs. You know you were too...convinced that having more than 2 eggs a week may just stop your heart. Thanks to research and education, we now know that eggs are not going to kill you. Everyone ahhhhh. Sigh of relief.
So now, I eat a dozen eggs a day. No, I'm kidding, but I eat eggs the way I used to growing up; with regularity and zero guilt or worry. In fact, I've become a bit of an egg snob.
I've been buying free range eggs for years, as I'm convinced they not only taste better but nutritionally are far better than regular, plus there is the ethical part. There's something about knowing that an animal is not being held in confinement that just makes me feel more at peace with eating animal products. While free range eggs are more expensive, I do feel they're worth the money.
A few months ago, I've upped the ante and started buying eggs directly from the farm. I'm lucky to have one not too far from me that sells free range, organic, unpasteurized eggs. The whole experience of actually going to the farm and getting eggs, is one I look forward to and one my children equally enjoy.
You certainly don't need farm fresh eggs for this recipe but if you're lucky enough to have one near by, I promise, you'll notice a difference.
A favorite way of using eggs, is by adding them to sweet potato toast. It took me a bit to jump on board the sweet potato toast train but I'm happy I did. This breakfast/brunch/lunch is quick to do, requires few ingredients and will provide lasting energy until the next meal.
- Prep time: 2-5 minutes
- Total cooking time: 10
- Serves 2
- 1 large sweet potato
- 1 tbsp avocado oil
- 4 organic free range eggs
- 1 tsp olive oil
- 1 avocado sliced
- salt and pepper to taste
- optional: sprouts
- optional: Dr. Cowan's Garden Veggie powder - you can buy it here.
- Frying pan (preferably one that's nonstick or ceramic coated)
- Oil brush
Cut sweet potato into thin large slices. Brush with olive oil on both sides, lay them on a plate and microwave on high for 1.5 minutes per side. Carefully remove, place in toaster and toast twice on the highest setting until fully cooked and slightly crispy.
Meanwhile, add avocado oil to pan and fry your eggs to desired consistency.
To plate, add avocado to sweet potato toast, layer egg on top and finish with salt, pepper, veggie powder and sprouts. Enjoy!