Food and Libations · Gluten-Free · Real Food Project · Recipes · vegetarian

Put an Egg on it: Sweet Potato, Arugula, and Egg Skillet

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So, I don’t know if you’ve noticed, but I feel like “put an egg on it” is now the equivalent of “put a bird on it” in food land. {If you’re not familiar, Put a bird on it is from Portlandia’s skit on the hipster habit of painting a bird on everything a few years ago}

At first I was hesitant to jump on this protein-packed band-wagon. But with my recent decision to stop eating meat (most of the time…) I went searching for alternative  protein sources, and this trendy little egg-topper number came to mind.

Turns out, this is a very delicious trend. One I think you should absolutely try if you haven’t already. Not only does it bump up the nutrition content of any meal, it also adds great texture and flavor (think cheese sauce. yum}.

For this supper, I simply roasted some cubed sweet potatoes with salt, pepper, and olive oil, plated them next to some arugula tossed in a simple lemon viniagrette, grated some fresh Parmesan over both of these items, and topped the sweet potatoes with an over- easy egg that was fried in butter and sprinkled with salt and pepper.

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Roasted Sweet Potatoes and Fried Egg  with lemony Arugula

For the sweet potatoes:

4 medium sweet potatoes, peeled and cubed (1″)

salt, pepper, olive oil, for roasting

pre-heat oven to 400, toss sweet potatoes with salt, pepper, and olive oil, spread onto parchment paper covered baking sheet and roast until tender, about 30 minutes (check them carefully near the end, they can burn)

For the arugula:

wash about 3-4 handfuls of arugula

toss with this vinaigrette

To Serve:

Place a portion of sweet potatoes next to a scoop of the arugula. Top with some fresh pepper and grated fresh Parmesan. Place your fried egg, prepared with salt, pepper, and butter (over easy so you have a nice liquid yolk and get that cheese sauce effect) on top of the sweet potatoes.


 **Prep-ahead tip: I roasted the sweet potatoes earlier in the day, then heated them in a skillet for a few minutes when we were ready to eat. I also made the vinaigrette earlier in the day as well (you can make life really simple and make a bunch of this lemon vinaigrette and store it in a mason jar in the fridge. It literally goes on almost every one of my salads and is also a great marinade). At dinner time, I simply heated the potatoes, fried up a few eggs, and tossed the arugula in the dressing. This meal came together in about 7 minutes. LOVE.

Are you a fan of the egg topper trend or have another  favorite way to prepare eggs for supper?


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