Egg & Sweet Potato Breakfast

Ingrédients

• 1 1/2 lb sweet potatoes, cubed
• 2 Tbsp oil
• 1/3 cup lightly packed fresh spinach
• 1/4 cup sliced cherry tomatoes
• 1 Tbsp unsalted butter, cubed
• 4 large eggs
• salt and pepper, to taste
• avocado, when serving

Préparation

1. 1

   Cube the sweet potato into about ¼” pieces. Add oil to a large skillet, once hot, add cubed potatoes. Cook on med/high heat 6-8 minutes or until fully cooked and tender (stirring occasionally, as needed). Season with salt and pepper to taste.

2. 2

   Add spinach and tomatoes to skillet. Create openings add butter, add eggs over butter. Cover skillet with a lid. Cook 3-4 minutes on medium heat until eggs are cooked to the desired finish.