Description
I try to incorporate nutritious sweet potatoes in meals as often as possible, especially with breakfast. I came up with this recipe to feed my family a healthy, hearty breakfast—and it worked!
Ingredients
- 2 tablespoons butter
- 2 medium sweet potatoes, peeled and shredded (about 4 cups)
- 1 garlic clove, minced
- 1/2 teaspoon salt, divided
- 1/8 teaspoon dried thyme
- 2 cups fresh baby spinach
- 4 large eggs
- 1/8 teaspoon coarsely ground pepper
Directions
- In a large cast-iron or other heavy skillet, heat butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes.
- With back of a spoon, make 4 wells in potato mixture. Break 1 egg into each well. Sprinkle eggs with pepper and remaining 1/4 teaspoon salt. Cook, covered, over medium-low heat until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.
