I had extra time this morning to slowly rise out of bed and eat some brekky. Today, I thought I needed a break from chugging a sandy concoction of pea protein and coconut milk. Today, I needed a little sweetness not in the form of a delicious stack of pancakes loaded with syrup. I opted for my sugar fix from a sweet potato. Dare I compare the two sources? Absolutely not. After I eat a sweet potato, I don’t end up crawling back into bed until after 1 pm. I use its energy to help me get as much out of my day as possible. Choose your sugars wisely and you’ll begin to notice a change in the way you feel. If you need a bit more sweetness, top it with a little local honey.
Egg Whites with Sweet Potato Hash
4 egg whites
1 tbsp olive oil
1 tbsp coconut oil
1 large sweet potato, skin on and cubed
1/2 yellow bell pepper, finely chopped
1/4 purple onion, finely chopped
1/2 tsp kosher salt
fresh cracked pepper to taste
2 sprigs fresh thyme
Heat a medium skillet over medium-high heat. Add both oils ,then potato, bell pepper, onion, thyme, salt and pepper to the pan. Stir to incorporate oils within the potato mixture and cook for 10 minutes. Lower the heat to medium, stir and cook for five minutes longer or until the potatoes and onions are slightly charred. Remove from heat and keep warm while you cook egg whites in a small skillet.
Plate eggs and potato hash. Take the thyme sprigs and pull the leaves from the stem to use for garnish.