Breakfast Salad with Fried Eggs and Sweet Potato
User Reviews
5
Breakfast Salad with Fried Eggs and Sweet Potato
Description
Breakfast Salad with Fried Eggs and Sweet Potato features large sweet potato diced and sautéed in oil or butter until golden and tender, then seasoned with chili powder and salt. Meanwhile, kale is chopped and massaged with olive oil and sea salt to soften its texture. Fresh pico de gallo is made by combining diced tomatoes, red onion, jalapeños, cilantro, lime juice, and salt.
Eggs cooked by frying or other preferred methods are added to the plate alongside the sweet potato and kale salad. Optional toppings such as everything bagel seasoning, green onions, feta cheese, salsa, guacamole, or avocado toast can be included based on preference.
The salad balances the sweetness and spice from the potatoes and pico with the freshness of kale and the richness from eggs. It provides a hearty, well-rounded breakfast option with vibrant flavors and various textures.
Cooking times may vary depending on the egg preparation. The recipe can be adapted for Paleo, Whole30, or gluten-free diets by omitting non-compliant toppings. Nutrition details depend on extras chosen, allowing customization.
Ingredients
- 1 sweet potato large
- 2-3 tsp oil or butter
- ½ tsp chilli powder
- 2 cups kale
- 2-4 egg large, Nellie's Free Range brand
- salt to taste
- black pepper to taste
HOMEMADE PICO DE GALLO
- ½ cup diced tomato
- 2-4 TBSP red onion diced
- 2-4 TBSP jalapeno pepper finely diced
- 1 TBSP cilantro plus extra to taste, fresh, chopped
- lime if you have it!, juice, a squirt
- salt a pinch, to season
- Plus choose all your favorite extras from the list below!
TASTY TOPPINGS + OPTIONAL EXTRAS
- everything bagel seasoning
- green onion chopped, or chives
- feta cheese or cotija cheese, crumbled
- salsa
- guacamole
- avocado Toast
- sweet potato
- bread
Instructions
- Peel and dice your sweet potato into 1/2-inch cubes.
- Heat a large skillet over medium-high heat and add your oil or butter to the pan. Once hot, sauté sweet potato cubes until golden and tender, stirring every few minutes for even browning, approx. 15 minutes depending on size. Lastly season with chili powder and salt and pepper, to taste.
- While the sweet potatoes cook you'll be able to whip up the rest of your breakfast!
- Chop your kale into bite sized pieces, then massage with a drizzle of olive oil and a teeny pinch of sea salt. If using spinach/arugula in place of the kale, simply dress with a little oil. Set aside.
- For the pico de gallo, simply combine the ingredients above. You may also use your favorite salsa in its place!
- Lastly cook eggs via your favorite method. I went with fried eggs but hard boiled, soft boiled, and scrambled are all tasty options!
- Toss it all together on a plate and dive in with your choice of topping and extras! I added a side of avocado toast with cilantro and sprinkled a little everything bagel seasoning, green onion, salt and pepper on my eggs. Perfecto!
Notes
- Cooking time varies with egg preparation method; adjust as needed for hard, soft boiled, or scrambled eggs.
- To adapt for Paleo, Whole30, or gluten-free diets, omit optional toppings that do not comply.
- Nutrition varies according to chosen toppings and extras; adjust accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 164mg | 55% |
| Sodium | 139mg | 6% |
| Potassium | 759mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 16533IU | 331% |
| Vitamin C | 106mg | 118% |
| Calcium | 163mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
