Just in time for the weekend…… A savory brunch, guaranteed to delight. Poached eggs over sweet potato hash browns, baby kale & bright herbs. Add a few slices of applewood smoked bacon, and summer blackberries with sweet cream. Sunday mornings are meant for lazy mornings in bed! Keep it fresh…simple…significant!
Peace…Britt & Madi
Fresh and simple ingredients…
Simply grate sweet potatoes with box grater…
…with some organic cream.
And, of course some fresh brewed coffee…
Sunday morning breakfast in bed.
___________________________ I N G R E D I E N T S_____________________________
1 small sweet potato grated
2 tablespoons butter
1 cage free organic egg
nitrate free applewood smoked bacon
A few sprigs of fresh thyme
1 cup baby kale
2 tablespoons purple basil
Freshly ground pepper
Extra Virgin Olive Oil
1 T white Vinegar
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In cast iron skillet cook bacon, drain on paper towel, set aside. Wipe out pan.
In same skillet, on medium to medium high heat, add butter. Form patties with grated sweet potato and cook until golden brown. Drain and sprinkle with sea salt and freshly ground pepper.
Gently boil water in a medium pot, adding 1 T tablespoon of white vinegar to the water. Crack a single egg into a small bowl and set aside. Be sure your water is not bubbling, turn heat off if necessary. With the tail of a wooden spoon create a whirlpool by vigorously stirring the water in the pot in one direction. once you can visually see the tornado center, delicately drop your egg into the center. let cook for a approx. 5 minutes and remove with a slotted spoon
Place the baby kale & purple basil onto a plate. Drizzle lightly with extra virgin olive oil. Place a sweet potato hash brown patty on top. sprinkle with snipped chives. Gently place your egg on top of the sweet potato hash brown. Finish with a sprinkle of sea salt, fresh pepper, and a few sparse thyme leaves.