One Pan Wonder

The most delicious breakfast of all time (and a ridiculously healthy one at that)! We have been having this one every morning for about 4 years now and we are still not sick of it! You can pop the sweet potato on to cook and leave it while you go and get ready for your day, and in the end, you get to enjoy a healthy, hot breakfast full of protein, carbs and good fats. And the best part - you only have one pan to clean up. It truly is the perfect breakfast. We decided to add red onion to the dish as it not only tastes great with the avocado, but it is a prebiotic that works with the probiotic sauerkraut! It’s taken me many years to share our secret breaky recipe, but here it is!

Serves 2

2 tbsp. extra virgin olive oil

1 small-medium sweet potato

1 tsp. ground cumin

Salt and Pepper

4 large kale leaves

½ avocado

¼ red onion

2 pastured/free range eggs

2 tbsp. sauerkraut

1.     Heat the oil in a large cast-iron pan over medium heat.

2.     Slice the sweet potato into 1cm rounds and add it to the pan, sprinkle with cumin and plenty of salt and pepper and pop the lid on to steam and soften the potato as it caramelises on the underside – this is the secret to the most delicious sweet potato)! Turn the heat down if you have time and allow it to cook slowly before flipping to the other side.

3.     Meanwhile, tear the kale from the stems and roughly chop and slice the avocado and red onion.

4.     Move the sweet potato to one side of the pan and add the kale to the other. Turn the heat back to medium if you had turned it down and cover again with the lid and allow to steam and fry for a few minutes until softened and a little bit charred.

5.     Push the kale to the side when you have enough room for the eggs. Add some more olive oil and crack the eggs in. Pop the lid back on if you want them sunny-side-up – this will make sure the egg white is totally cooked through, but the yolk still runny. Otherwise, flip the eggs and immediately take the pan off the heat to plate up before they overcook.

6.     Divide the sweet potato and kale between two plates and place the eggs on top of the sweet potato. Top with avocado, red onion and salt and pepper and serve with sauerkraut on the side. Enjoy immediately while still hot.