Description
This is a quick and delicious gluten free meal, perfect for breakfast, lunch or dinner. Combining sweet potatoes with savory cheddar, a runny egg and charred kale packs a flavor and nutritional punch that will have you craving more.
Ingredients
Units
Scale
- 4 small or 2 large Sweet Potatoes
- 1/2 White Onion (diced)
- Olive Oil
- Salt and Pepper to taste
- 5 cups fresh Spinach or Kale (chopped)
- 1 Egg per person
- 1 cup shredded Cabot Seriously Sharp White Cheddar
Instructions
- Wash, peel, and chop sweet potatoes into small cubes. Place in microwave safe bowl and precook in microwave with a little water on high for 5 minutes. Drain. Toss with chopped white onion, 2 tablespoons olive oil, ½ teaspoon salt and pepper.
- Preheat broiler and move rack to middle of oven. Line a rimmed baking sheet with parchment paper and dump sweet potatoes on to baking sheet. Place under broiler for 10 minutes, watching carefully and stirring once.
- Meanwhile, heat a large skillet over medium high heat. Add 2 tablespoons of oil and cook kale until charred. When edges are crispy (5 -10 minutes) remove, sprinkle with pepper, and set aside
- Reduce heat in skillet and fry eggs to preferred doneness. (I love them over easy.)
- Remove all items from cooking source. Stack food on serving plate with roasted sweet potatoes on the bottom, then the egg, next Cabot cheese, and the kale on top.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Gluten Free