With all this leftover sweet potato puree (and an empty fridge), I decided to make scrambled eggs with the sweet potato puree. I added a little maple syrup and a dash of sugar to the puree right before serving. This breakfast recipe is simple, yet mightily delicious!
Ingredients and Directions:
-4 eggs whipped with a fork
-1.5 cups sweet potato puree
-1/2 cup sliced onions
-2 minced garlic cloves
-minced parsley to taste (thyme or basil also works well)
-pinch of sugar (optional)
-splash of maple syrup (optional)
-butter (optional)
-olive oil
-olive oil
Heat the butter and oil in a large pan. Add puree to a small pan with ¼ cup water on medium heat – the idea here is to warm and moisten but not cook. Add garlic and onions to a large pan and sauté for about five minutes. Stir potatoes to absorb water while sautéing garlic and onions. Add eggs to large pan and scramble to desired doneness (I recommend keeping the eggs a touch moist.). Be sure to keep stirring the potato puree at the same time. Eggs and potatoes should be done around the same time - turn heat on potatoes down to low if they’re warmed before your eggs are done. Garnish eggs with parsley, and add maple syrup and sugar to the puree.
Serve and enjoy!
No comments:
Post a Comment