Interestingly enough, breakfast wasn’t always considered the most important meal of the day, and it wasn’t really a concept in ancient history. According to Alex Myassi, author of the fascinating “How Breakfast Became A Thing”, breakfast wasn’t a standard until employees of factories started to have a set schedule during Europe’s Industrial Revolution at around 1600 A.D. Before then it was considered a luxury for the rich during their travels to various estates. It’s really kind of amazing how habits and routine can really change over a long period of time for various reasons.
But I digress…this recipe is for a meal that covers all sorts of nutritional needs with a laundry list of vitamins and minerals that are there to help you get through the day. It was created by Learning Herbs, a family operated group that is dedicated to offering a natural and balanced dietary lifestyle for others with the inclusion of herbs and spices. So, get ready to enjoy the amazing combination of
SWEET POTATOES, KALE, AND EGGS
Yields: 2-4 servings
What you’ll need…
- 2 tablespoons olive oil
- 1/2 of an onion, sliced
- 3 garlic cloves, minced
- 1 medium sweet potato, cut into 1/4 inch rounds then cubed
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1/2 teaspoon salt
- 3-5 leaves of kale, chopped well
- 2-4 farm fresh eggs
- 1 tablespoon minced olives
- 2 tablespoons minced sun dried tomatoes (for convenience, buy these in a jar)
- black pepper
- Preheat oven to 350 degrees fahrenheit. Place 1 tablespoon of olive in an oven-safe pan with a lid (I used a cast iron pan with a cookie sheet as a lid). Add the onions and garlic, stir well to coat the onions with oil.
- In a small bowl place 1 tablespoon olive oil, the cubed potatoes, thyme, rosemary and salt. Stir well to coat. Add this to the oven-safe pan, leaving the onions on the bottom of the pan (otherwise they may burn).
- Bake, uncovered, for 30 minutes or until the potatoes are cooked through.
- Add the chopped kale. Stir well. Continue to bake uncovered for 5 minutes or until the kale is gently wilted.
- Add the cracked eggs individually to the pan. Top with the olives and tomatoes. Lightly salt the eggs.
- Cook, covered, for an additional 7-8 minutes or until the eggs are cooked to your preference.
- Remove from the oven and lightly dust with freshly ground pepper. Serve immediately.
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