Oh happy day!
If we’re being honest, breakfast is just not my thing. Each morning I wake up, brew a cup of coffee, and make two eggs with a side of asparagus. It’s so easy and routine that I don’t even think about it. I’ve eaten the same meal for breakfast for about 10 months now with the exception of Sunday Brunch at Mia Bella in Vintage Park. I’m just a creature of habit and the thought of changing this make me stress. Occasionally I have tried the fratatas and casseroles and although they are WONDERFUL, I can’t help but return to my over easy eggs!
As we come full circle on the breakfast train, I am encouraged to switch this baby up! Building this site has been so much fun but I yearn for a breakfast page!
So in honor of change, I am sharing the easiest breakfast addition that has been perfect with my eggs and asparagus!
Sweet Potato Toast
1/4 sweet potato
Toast topping of choice- ghee, goat cheese, avocado, etc.
Transfer you washed and dried potatoes to your cutting board and cut potato in half lengthwise. From there, cut potato into 1/4 inch slices. Continue slicing for more servings or store in a plastic bag in your fridge for up to a week.
To cook, place carefully in toaster ensuring “toast” is placed in the holder. Toast on “bagel” or regularly on 3-5 until your sweet potatoes are toasted.
Note- bagel settings cook from the inside heating on the inner coils. You may have to repeat this two or so times.
** If a toaster inaccessible, laying these slices flat on a baking sheet and cooking them in your oven for 5 minutes on each side will work too!
Carefully remove “toast” with a pair of tongs or two forks. Be careful not to drop toast off the toast holders and through the deep, dark hole of no return.
If this happens, just play with your up and down button until you can wiggle that baby out and save it!