It’s taken me way too long to share this recipe with you. It’s one of my favorite breakfasts. It’s bright, colorful, there are a variety of flavors that partner well, a few different textures, plus it’s filled with nutrition.
Ever since I figured out how to cook sunny side up eggs I’ve been using them more and more in my cooking. If you’re not a fan of a runny yolk, then feel free to cook your egg a bit longer, however it will change the overall effect the egg gives this dish.
This recipe can also be enjoyed without the egg or the spinach, but in my opinion they balance out the flavors and add some extra nutrition. If it’s all sweet potatoes and bacon the dish gets a bit monotonous. I’ve tried. Still good, just not as good as putting all components together.
With those few notes out of the way, here’s the recipe. It’s simple and flavor packed.
- 2 sweet potatoes diced into bite sized pieces
- 6 strips of bacon, uncooked, cut into approximately 1 inch pieces
- 1/4 cup pure maple syrup
- salt/pepper to taste
- Begin by frying the bacon pieces in a skillet on medium heat. When some bacon grease starts to appear add in the sweet potatoes and cook until tender.
- Drain any excess bacon grease.
- Add maple syrup to the sweet potatoes and bacon allowing them to cook for a few minutes to lightly glaze the potatoes. Add salt/pepper to taste
- Meanwhile cook a sunnyside up egg, adding salt/pepper to taste.
- To serve place some spinach on plate, top with the sweet potato mix, then add the egg on the very top.
- Serves 4 to 6 people. Make 1 egg per person.
What is your favorite breakfast? Share your favorites in the comments below.