Eggs + Sweet Potato Magic

I love eating sweets in the morning; waffles are my favourite thing ever. But it’s not the best idea to start your day off with something so heavy. This breakfast (or lunch) idea is packed with vitamins and won’t leave you feeling bloated. It looks like a million bucks but is easy to assemble. Here’s how you do it.


For two servings:

  • 1 large sweet potato, grated
  • A pinch of cayenne
  • 1/4 cup diced cucumbers
  • 1/4 cup diced fresh tomato
  • 1 lime or lemon
  • 2 eggs
  • Any kind of sprouts for garnish (I used mustard sprouts)
  • 1 tsp of pesto*
  • Salt & pepper
  • Any kind of oil for cooking



Take the sweet potato and dab it with a paper towel to get rid of some of the moisture. This will prevent it from getting too soggy. Season it with salt, pepper and cayenne. Heat a pan to medium, drizzle some oil at the bottom and drop the sweet potato in.

While the potato is cooking, mix your cucumber, tomato and the juice of 1/2 lime or lemon. Season with salt and pepper. Set aside.

Cook your egg in a hot pan however you like it!

To assemble, put a layer of the cooked sweet potato on a plate. Top with the egg, cucumber/tomato mix and the sprouts. Drizzle some pesto on top and voila!

* You can use store-bought pesto, but I made a very basic one with wilted spinach and basil I had in my fridge. I threw the greens in a bowl with a couple of tbsp of olive oil and the juice of 1/2 lime, salt and pepper and used my hand blender to mix it all up.




Prepare everything in advance and make hard-boiled eggs instead so you can pack for school or work. The sweet potato is great even when it’s not warm. You can also add a little sriracha for some heat or diced avocado…because who doesn’t love to put avocado in everything!?

Cheers xxx



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