Sweet Potatoes and Eggs, Awesome Style (OV)

BREAKFAST.  This has to be one of the best words in the English language.

I love breakfast. So muuuuuch.

And, since I am unemployed at the moment, I usually eat breakfast around 9:30-10:00 a.m., which means I eat two meals a day most days.  And I like a BIG breakfast.

Since I know all 11 of you who read this blog were dying to know if I ever use leftovers, I do.  In fact, I used the chicken from the crockpot recipe on the sweet potato recipe for my roommate the other day.  Today, I found a way to use the sweet potatoes (I had two halves left), along with my homemade bread.

So THERE. I can be resourceful.

I always have eggs in the house, because if society didn’t frown on it, I would probably eat a dozen a day.  I just love eggs–cooked any way.


Anyway, you want a quick, ridiculously good breakfast?  Here it is!

Sweet Potatoes and Eggs, Awesome Style

three eggs (or just two, if you are a normal person, not a freak like me)

half of a cooked sweet potato

half of an avocado

cilantro, finely diced

one green onion stalk

bread to toast

olive oil/canola spray

Love of my life

Love of my life

First, dice the cilantro and green onion, cube the avocado.  Set aside.  If you don’t have avocado, no worries.  Use a little red or green pepper (if you have jarred and marinated, those will work too).  I am lucky that in So. California, we have avocados coming out of our ears.

I actually grew up next door to a family that had a whole grove.  I mean, you came home with guacamole all over your feet.  It was pretty sweet.  Plus, we had a maniacally overproductive apricot tree, so there was always a trade going on between the families.

Sorry, I love stories.

Basically, the eggs are the only thing that need to be cooked, but the potatoes need a little life.  Put a little olive oil in a hot, medium-sized skillet to brown and heat with the green onion.  This only takes 5-6 minutes.  Push them all over to one side, spray a little canola oil on the empty side, crack the eggs (on a flat surface, since it will save you from getting shell in the pan) on the other side.

With the eggs

Step one

Without the eggs

I break the yolks and just start mixing.  Don’t worry, it’s gonna taste good, it doesn’t have to look like it came out of Vogue magazine.

Throw the avo in there at the last minute, plate, and sprinkle the cilantro on top.  Toast your bread, and eat this monster up!



Use your favorite hot sauce (come onnnnnnn, you know I love red pepper, so of course I LOVE all hot sauces).

By the way, it was really good:)


Sweet Potato Madness! (V) And Bread! (V)

So, I made this loaf of bread earlier, but since I am in the trial/error phase of this new little hobby, I am here to report to you that it was an absolute brick.  A wheat, uncooked-in-the-middle, brick.

I’m not taking the trash out.

I attempted to use half white and half wheat flour.  Except I didn’t account for the difference in the two (at least, that’s what I am assuming was my problem), and thus, the wheat brick masterpiece was half-baked in my oven.

Scratch that one.

Time for a new plan.  I looked online for a good while to check out recipes for bread, because it is, in fact, one of the few things I cannot “wing.”


Anyway, victory was had: I stuck to the white flour, found a new ratio, added some fresh garlic and basil, and a really good loaf of bread was baked where its brother previously gave his life.


Glorious, glorious homemade bread

Glorious, glorious homemade bread

Oh, I eat butter like it’s going out of style.

Here’s the rundown: there was flour, salt, warm water, yeast, a little bit of olive oil.  I drizzled some more oil and sprinkled sea salt on top, and baked it at 425 until I thought it looked pretty good.  You see, I can make baking awesome.  I just told you EXACTLY how to make bread!

It's alive!

It’s alive!

photo (7)


photo (2)

It’s like a REALLY hot sauna in there…

Once that all got straightened out, I wanted to put dinner together.  I say that because tonight’s meal was prepped early, then just put together when it was time to serve.

Here’s what I did:

First, I made some lentils.  I LOVE lentils.  I put diced fennel, cumin, a little cinnamon, salt, pepper, a bay leaf, and a little olive oil in with the lentils and water.  I usually use a little more water than a 2:1 ratio calls for.

So, once that’s done, you can just set them aside.  Also, you can bake your sweet potatoes ahead of time.  I just halve mine, wrap in foil, and bake at 400 for…well, a while.  You know, until they are soft.  Just squeeze ’em.

Finished sweet potato

Finished sweet potato

And yes, sweet potatoes are this color.  Google it.

Ok, now that’s done.  Easy.

Cook up a little spinach (I soak mine for a while, because even if you buy clean spinach, I still feel like it’s a little gritty).  Soak it for a few hours, again, this is something you can just keep on the counter until you are ready to cook.

I cook my spinach with a little olive oil, a lot of lemon juice, and black pepper.  It’s like a 3-minute deal.

You don’t need instructions on how to do this

Next, it’s time to build the dinner!

Take out your plate and cut open your sweet potatoes.  You can put a little butter or Earth Balance, to keep it vegan, or not.  Put some lentils on that bad boy.  Mmmmm.  I can taste it all over again.  Wait, that’s not good…

Step whatever

Step whatever

Great, you’re up to speed!

Next, layer on the spinach, sprinkle with red pepper (I know, I can never get enough), drizzle with a little olive oil, and fennel frawns, for a super fancy look.

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You just died, huh? I KNOW.

For my carnie (short for carnivorous, not carnival) roommate, I added a little of that Crockpot Chicken I made the other day, a small amount of grated organic white cheddar, and then the spinach.  She kinda liked it.

JUST KIDDING.  She ate it all because it was soooooo yums.

photo (8)

Carnie version

Enjoy.  And if yours look totally different, or you use kale instead of spinach, or cannellini beans instead of lentils, go for it.  THAT’S the joy of cooking!