A hearty breakfast that will keep you fueled until lunch and is gluten free, whole30, and paleo!
Make This Recipe
2 slices of sweet potato
2 Eggland's Best eggs (large)
½ tbsp olive oil
1 cup mixed greens
salt and pepper to taste
Place slices of sweet potato into the toaster. I toasted mine four times in order to get it toasty and tender.
Heat a non-stick skillet over medium-high heat and add olive oil. Gently crack two eggs into the pan without breaking the yolk. Turn down to medium and cook until whites are set. Season with salt and pepper to taste.
Put avocado into a bowl and mash with a fork. Spread avocado mixture on toast and top with greens. Gently place sunny side up eggs on top and season with salt and pepper to taste.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.