serves 2
INGREDIENTS
1 sweet potato, peeled {if you like} and cut into 1/4-inch slices
3 Tbsp extra virgin olive oil
1 1/4 tsp kosher salt
1/4 cup finely diced yellow or white onions
5-6 cups tightly packed spinach leaves
1 Tbsp unsalted butter
2 eggs
1/4 cup goat cheese ,crumbled
1/4 cup fresh chives, minced
DIRECTIONS
Preheat the oven to 425 degrees Fahrenheit. Toss the sweet potato slices with 2 Tbsp of the olive oil and 1 teaspoon of the salt. Roast on a parchment-lined pan for 30 minutes, flipping once in between, until browned but not dry.
Sauté the onion with the remaining 1 Tablespoon olive oil in a large sauté pan over medium-high heat until soft and translucent. Add the potatoes, spinach and the remaining 1/4 tsp salt and sauté for about 30 seconds-1 minute, until wilted. Toss with tongs if necessary. Set aside.
Heat 1 Tbsp of the butter in a nonstick pan over high heat. Crack the eggs into a small bowl and slide into the pan. Cook until the whites are set but the yolks are running, about 2 minutes.
Divide the potato mixture into the two bowls. Slide the eggs onto the potatoes. Sprinkle with goat cheese and chives. Enjoy immediately.
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