Today’s recipe isn’t sexy. And it isn’t very pretty. In fact, if I am honest the photos are not all that attractive.
But, you guys know my philosophy over here at Pineapples and Pilates – while I do my best to create beautiful photos and I am constantly taking classes and learning tricks to improve both my picture taking and editing skills, I believe in keeping it real. So, if the finished product tastes good and, especially, if it is a time-sensitive recipe I’m likely to go ahead and just post it anyway with sub-par pictures.
And this is one of those recipes. I wanted to get this yummy, and super easy Sweet Potato with Fried Egg recipe up today because I bet a lot of you will have some extra sweet potatoes lying around after Thanksgiving dinner. And while I know the turkey gets all the glory in the leftovers games, there are so many fun and delicious and healthy ways to transform your side dishes into entirely new and exciting meals as well. In fact, that seems like a great idea for a series of posts. Maybe next year. . . . .
But for now, I’ve got this one, and it is really good.
And to be honest, I’m not sure I could have made a leftover sweet potato topped with a fried egg look much prettier even if I had all the time int he world. Eggs are just not my specialty. And they don’t photograph very well.
I love eggs – scrambled, omelets, fried, poached, quiche, hard-boiled – I don’t think there is an egg dish I don’t like. But, I am not the best at cooking them. My husband is the real egg chef in our house, and he wasn’t here when I put this recipe together. So, maybe I’ll have to get him to do the egg cooking next time and I’ll update the pictures if I get a prettier egg.
In any event, this recipe makes a delicious breakfast, especially if you’ll need lots of energy for a big Black Friday shopping spree, or an equally good and filling lunch. And it comes together in minutes.
I just popped a leftover baked sweet potato in the microwave for about 3 minutes. If you don’t have any leftover baked sweet potatoes you could easily cook one up. Just scrub your potato and poke some holes in it, then rub a light coating of olive oil over the skin. Bake it in a 400 degree over for 45-60 minutes, depending on the size of your potato or cook it in the microwave for about 7 minutes. The potato will definitely get crispier in the oven, but if you don’t plan to eat the skin anyway, the microwave is much faster.
Then I sautéed up some spinach. Over here on the blog I was was obviously making this dish pre-Thanksgiving, so I didn’t have any leftover spinach from dinner. I just drizzled a little bit olive oil in a nonstick skillet and added a couple of big handfuls of spinach with some salt, pepper and garlic and sautéed it for about two minutes until the spinach was lilted. You could honestly serve this recipe with whatever leftover green veggie you have from Thanksgiving dinner though. Just keep it simple people.
Finally, I fried up my egg. I cracked the egg into a small non stick skillet coated with some olive oil. Then I reduced the heat to low and slowly cooked the egg until the whites were set and the yolk began to thicken, but not harden.
To assemble the dish I topped my potato with the spinach, then the egg and a sprinkling of blue cheese. I love the combination of the bittiness of blue cheese and the sweetness of the potato. I served it with some delicious toasted homemade baguette – my latest homemade bread recipe and one which I’ll share soon, and it was amazing. The runny yolk combined perfectly with the slightly bitter spinach and soft sweet potato for a delicious and nutritious breakfast.
And if you’re still looking for some side dishes check out the recipes below. Just be forewarned, you will be traveling on the Way Back Blog Time Machine and the pictures are not very pretty at all (it looks like I didn’t even know how to do a feature image back then). In fact, maybe you should check out these recipes because it will make these pretty sweet potato pictures look amazing. LOL!