Houseguests are coming. Friends are visiting. Have you started planning your holiday dinner and brunch menus? I have the perfect recipe for a delicious breakfast or brunch sweet potato and egg dish. Did I mention it’s healthy?
Serve spiralized sweet potato patties for breakfast. Yum! #recipe @EgglandsBest @FitApproach
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I’m teaming up with Eggland’s Best and Fit Approach this month to bring you yummy recipes to wow the dining of your family and friends for the holiday season.
Actually, the recipes are so delicious you’re going to want to make them all year long.
I’m picky when it comes to the eggs I eat and feed my family. After reading the research and information on Eggland’s Best’s production and nutrition I was believer of their tagline: Better Taste. Better Nutrition. Better Eggs. ®
Check this out.
Compared to Ordinary Eggs, Eggland’s Best eggs have:
- 10x more vitamin E
- 5x more vitamin D
- 3x more vitamin B12
- more than double the omega-3
- 25% less saturated fat
- 38% more lutein
- Good source of vitamins B2 & B5
- Only 175mg of cholesterol
Eggland’s Best takes egg nutrition seriously so you can feel confident you’re giving your family better taste, better nutrition, and better eggs. See for yourself how ordinary egg nutrition information stacks up against Eggland’s Best eggs: Eggland’s Best vs. Ordinary Eggs
READY FOR THE RECIPE?
Imagine for a minute, fresh mixed greens tossed light with a Dijon dressing, a flavorful slightly sweet spiralized sweet potato patty topped with the goodness of a runny egg, sprinkled with green onions and paprika. It tastes as good as it sounds!
The combination of flavors in this recipe is fantastic.
A delicious and healthy recipe that combines the wonderful flavors of egg, sweet potato and fresh greens to make the perfect addition to a breakfast or brunch menu. Vegetarian. Gluten Free.
Ingredients
- 1 sweet potato (approx. 300g), spiralized
- 2 Eggland's Best eggs, beaten
- 2 Eggland's Best eggs, sunny side up or poached
- 2 tablespoons almond flour
- coconut oil, melted
- 2-3 green onions, chopped
- mixed greens
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons Dijon dressing
- Black Pepper
- Sea Salt
Instructions
- Add enough coconut oil to lightly cover the bottom of the pan. Heat on low to medium.
- Add the sweet potato noodles, cover and cook 7-9 minutes, stirring once half way through cooking.
- Place the cooked sweet potato noodles in a bowl. Add the 2 beaten eggs, almond flour, sea salt and black pepper to taste. Gently toss until the egg covers the noodles.
- Divide the noodle mixture into 2 patties and form by pressing firmly into 3 1/2 inch ramekins or small bowls.
- Add the patties to the pan, cooking about 3 1/2 minutes on each side.
- Remove from heat.
- While the patties cool, cook the eggs either sunny side up or poached.
- In a small jar combine olive oil, lemon juice, and Dijon mustard. Cover and shake well.
- Toss the mixed greens lightly with the Dijon Dressing.
- Divide the greens between 2 plates. Top with 1 sweet potato patty, 1 egg, green onions and a dash of paprika.
- [Optional] Sprinkle with black pepper and sea salt to taste.
What’s not to love about this recipe?
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