Autumn Brunch Inspiration: A Sweet Potato and Brussel Sprout Hash with Fried Eggs
Posted on November 11, 2014
Before I really understood how food effects us, as a special treat my sisters and I would go to this cute little cafe close to our house and order a combination of classic brunch items such as chocolate studded pancakes, stuffed french toast, and cheese filled omelette’s. We would delight in the sheer decadence of eating whipped cream with breakfast, but years later, I still recall how physically and emotionally drained I would feel for the rest of the day after loading my body with simple carbs, copious amounts of sugar, and little else.
I share this with you because I’m confident that most of you have had a similar experience. That’s why out of the barrage of health recommendations floating around out there, “breakfast is the most important meal of the day” is one of the few that we can buy into with absolute confidence. Breakfast affects our ability to make good food choices for the rest of day and sets the tone for our emotional, physical, and spiritual wellbeing.
Some of my favorite ways to start the day are with: oatmeal with coconut oil and almond butter, avocado toast and scrambled eggs, protein filled smoothies, and for leisurely mornings, a vegetable hash topped with fried eggs. It’s so simple to prepare. It’s delicious and nourishing. It’s packed with nutrients, fiber, and good quality fats and protein. Oh, and most importantly (just kidding!), it will impress your friends when you make it for a weekend brunch gathering. Trust me, no one will give pancakes a second thought!
Ingredients: 15-20 organic brussel sprouts, 4 small sweet potatoes, olive oil, sea salt, pepper, and organic free range eggs.
Wash, dry and cube sweet potatoes. Heat up 2 tablespoons of olive oil in a large skillet (a cast iron works best if you have one!) and drop sweet potatoes in. Saute them for about 10 minutes or until they start to turn brown and then add the sliced brussel sprouts to the pan. Season with salt to taste and continue to saute them for a few more minutes until the vegetables start to look slightly crispy. Transfer them to a bowl and set aside. Add another tablespoon of olive oil to the skillet and crack 1-2 eggs per person into it. Season with salt and fresh cracked pepper and cover with a lid. Fry eggs on medium heat until the yolk is slightly set and the whites are cooked through. Remove from the burner and spoon the vegetable hash around the eggs. Enjoy!