Bek’s Breakfast Banquet – 2/8

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




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


  1. 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.
  2. 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).
  3. Bake, uncovered, for 30 minutes or until the potatoes are cooked through.
  4. Add the chopped kale. Stir well. Continue to bake uncovered for 5 minutes or until the kale is gently wilted.
  5. Add the cracked eggs individually to the pan. Top with the olives and tomatoes. Lightly salt the eggs.
  6. Cook, covered, for an additional 7-8 minutes or until the eggs are cooked to your preference.
  7. Remove from the oven and lightly dust with freshly ground pepper. Serve immediately.



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