Ingredients
2 medium sweet potatoes
1/2 large white onion, chopped
5 slices of bacon, chopped
2 handfuls of spinach
4 large eggs
a few sprigs of rosemary
salt to taste
Instructions
Chop all ingredients.
Heat a skillet (cast iron), on medium low and add your bacon. Cook the bacon slowly to render a lot of bacon grease. Let the bacon cook 4 minutes.
Add your sweet potatoes and onion. Turn the heat up to medium. If the bacon doesn't render enough fat, add in some ghee (no more than 3 Tbsp).
Continue to cook your potato, onion, bacon mix until the potatoes are softened and beginning to get a caramelized crispy crust, about 10 minutes.
Toss in the spinach until just steamed. Add in the sprigs of rosemary.
Make 4 wells and add your eggs, cracking the egg directly over the well.
Cover
Allow the eggs to cook until the egg is set to your liking.10 minutes should yield an egg with a set yolk.
Adjust the heat once you add your eggs so they do not over cook on the bottom.
Salt to taste.
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