It's the final week before holidays so in between wrapping up at work and getting some practice packing in, it's been quick and nutritious meals to full us up. I'm in my element making lists and practically have a project plan done for the holiday, my other half who is the COMPLETE opposite and who's eyes glaze over at the word organised does not understand this at all. Mind you, I'm not the one who only booked a flight for 1 person, when we were going on our honeymoon :-)
.... a story for another day.
These are my current favourite egg recipes - the sweet potato one getting my current no 1 vote. Eggs are just amazing, the perfect fillers, so so good for you and did I say very tasty?. Grating the potato ensures it it cooks pretty quickly, season it really well, add some chopped herbs and cook almost fully before adding the eggs, such a winner of a recipe and all paleo fans such as my other half will love this..if he is still speaking to me after the honeymoon reveal!.
Sweet Potato Skillet Eggs
1 large sweet potato
2 oz butter
4 tbsp chopped flat leaf parsley
Salt and pepper
Variations to add to the sweet potato - 1 tsp Sweet Paprika or 2 tbsp dukkah
Peel and grate the sweet potato and tip into a mixing bowl
Add the herbs and season really well - add the paprika or dukkah if using
Melt the butter in a largee frying pan and tip all the sweet potato in
Stir to ensure it is well covered in the melted butter and cook on a medium heat stirring frequently with a wooden spoon
The Sweet potato will be almost cooked after about 10 minutes.
If your pan is big enough to cook 4 eggs in it then make 4 wells to crack eggs in, otherwise
Take half the potato out of the pan, make 2 wells and crack an egg into each well and season each;
Cover the pan with a lid or large plate if you don't have a lid, turn the heat down to low/medium and cook the eggs to your liking;
They will steam rather than fry and are lovely!
Serve warm. As a bonus, any left over sweet potato is delicious the next day as part of a salad.
Scrambled Eggs Piperade Style
1 small onion peeled and thinly sliced
2 cooked and peeled peppers sliced (from a Jar)
1 garlic clove, minced
1 large tomato de-seeded and chopped
A handful of stems of asparagus, steamed until almost tender and chopped into 2" pieces (if available)
6 large eggs, lightly beaten
1 tsp piment D'Espelette or paprika if not available
Plenty of salt and pepper to season
2 tbsp rapeseed oil
Heat oil in a large nonstick pan over medium-high heat. Add the onion and garlic and fry gently until soft but not brown.
Add peppers, tomatoes and piment or paprika, and cook for about 5 minutes - if you were using raw peppers this would need about 12-15 minutes to soften them.
Add the asparagus, season well and then gently stir in eggs.
Stir from time to time to gently scramble.
Cook for about 3 minutes or until set.
Serve warm and enjoy.