Breakfast Doesn’t Have to be Your Nightmare
Through all of the nutrition counseling I have done at my gym, CrossFit South Bay/paleo challenges I have organized over the past 4 years, one of the biggest challenges I consistently heard about was breakfast.
I’m not hungry in the morning. I don’t know what to eat in the morning. I only like Fruit Loops. I don’t like to wake up in the morning. I hate mornings in general and everything associated with them.
Yes, breakfast can be kind of a pain, especially for those in a rush to get out the door for work in a morning. However, let’s go ahead and re-frame the conversation to identify your priorities.
1. Is having a balanced/nutritious breakfast that will fuel you through your meeting and possibly lead to you having more patience with your kids/husbands/people in the meeting/drivers on the 405/9am CrossFit class important enough for you to commit to 10 minutes of “Breakfast Prep Time” on Sundays?
2. Is having a balanced and nutritious breakfast that will fuel you through your meeting and possibly lead to you having more patience with your kids/husbands/people in the meeting/drivers on the 405/9am CrossFit class important enough for you to commit to waking up 10 minutes earlier each morning to make this dish for yourself?
If you can answer yes to those two questions, you will LOVE this recipe.
I, too, used to get very annoyed with breakfast. But through creating this recipe that is all about pulling ingredients out of the fridge, throwing them in a pan, watching them cook, and consuming, my relationship with breakfast has been reformed.
I promise you this recipe takes less than 10 minutes to assemble and requires very little clean up time. You could even assemble it and then pack it to take to work.
The great thing is that you can also customize this recipe – this is a basic version with just eggs and sweet potato, but you could throw in some greens, veggies, cilantro, etc. Just about anything will totally change the flavor, so it never gets boring! I like to top mine with a slice or two of bacon and some sriracha.
Also, side note: this. You need this. Butomgtheresgarbanzobeansandsaffloweroilomgomgimgoingtodie.
Shhhh. Just get it. You won’t regret it.
Sweet Potato Egg Nests
Handful of shredded sweet potato
Salt & Pepper to taste
Any other garnishes you’d like to add (I like sriracha and bacon)
1. At the beginning of the week, shred up an entire sweet potato (or two depending on how much you eat). You can do this in your food processor (awesome) or by hand with a cheese grater (annoying). Put the shredded sweet potato in a plastic bag, and now you have it to pull out each morning already ready to go.
2. Heat up a couple of tablespoons of olive oil or other fat in a nonstick pan. A good way to test if the pan is hot enough is to throw a few drops of water in the pan — they should sizzle.
3. Place a handful or two of shredded sweet potato in the hot pan, and press it down with a spatula. Season with some salt and pepper. Let it sizzle until you peek at the bottom and it looks golden brown.
4. Flip the shredded sweet potato over (it won’t flip perfectly), and break two eggs directly on top of the sweet potato.
5. Cover the pan with a large lid.
6. Cook until the eggs are done to your liking (I like mine over medium which takes about 3-4 minutes).
7. Spoon everything into a bowl and garnish! I like to break my egg yolks and mix the entire thing up but how you eat it is all you!!!!