Recipe: Scrambled Eggs and Roasted Sweet Potatoes
You know, sometimes it’s the simplest things in life that taste the best. This scrambled eggs recipe featuring roasted sweet potatoes isn’t anything too outrageous. The first time I had it, though, I actually exclaimed, “wow, this is great!” after my first bite. Not to toot my own horn or anything, but that’s a pretty impressive feat.
Those Sweet Sweet Potatoes
Though I love me a good scrambled eggs recipe, the real star of this meal is the roasted sweet potatoes. If you want to make breakfast a snap, feel free to roast the sweet potatoes from the night before – sweet potatoes are an item that still tastes great the next day. But even if you’re prepping everything from scratch, this meal won’t take you too long to whip up. And 9 out of 10 taste buds agree you’ll utter some sort of “mmm” once you bite into them.
A Fluffy Scrambled Eggs Recipe
The scrambled eggs recipe below is how I prefer my eggs, but your mileage may vary. I think light and fluffy scrambled eggs taste best, so I’m all about getting a ton of air whisked through them. That way each bite is like chomping into a tasty pillow, which is just wonderful. Now let’s eat!
Ingredients (serves 2)
4 large eggs
2 large sweet potatoes, peeled and cut into small cubes
1 teaspoon of olive oil
⅛ teaspoon of garlic powder
¼ teaspoon of pepper
Salt to taste
A pinch of basil or thyme
Cooking spray
Instructions
1. Preheat the oven to 400 degrees. Place your sweet potatoes, olive oil, garlic powder, ⅛ teaspoon of pepper and a dash of salt into a bowl. Toss until the cubes are nicely coated.
2. Coat a foil-lined baking sheet with cooking spray. Evenly distributed the sweet potato cubes onto the baking sheet. Bake for 20 to 25 minutes – you want your potatoes to be crisp on the outside and tender on the inside. Halfway through the baking (about 10 to 12 minutes), turn the potatoes over so they get cooked on all sides.
3. While your potatoes are cooking, crack your eggs into a small bowl and whisk with the other ¼ teaspoon of pepper and a pinch of salt. Spend a good 30 seconds or so whisking, take a 30-second break, and then spend another 30 seconds whisking to get a nice fluffy base. Add to a skillet over medium heat once thoroughly mixed.
4. Cook your eggs for 3 to 4 minutes, using a slotted spoon or spatula to beat the eggs until they’re soft-scrambled. Serve with the sweet potatoes, either side by side or all mixed together. It’ll taste great either way. Sprinkle thyme or basil on top, serve, and enjoy!
