In this seasonal breakfast recipe, soft scrambled eggs, fresh herbs and tangy goat cheese top sweet potatoes cut into medallions. I prepare as four servings here, but you can easily double or even triple it for a crowd.
Keep all the layers separate and let everyone create their own breakfast bowl before a group workday on the farm or as a tailgate brunch before the game. The potatoes can be roasted in the oven, but I give them a head start in the microwave and then let each side brown in a skillet with creamy butter.
Yield: 4 servings
Ingredients
- 1 1/2 pounds sweet potatoes (long and thin potatoes are best)
- 2 1/2 tablespoons unsalted butter
- 1/2 teaspoon fine sea salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1 small red or yellow bell pepper, diced
- 1/2 medium yellow onion, diced
- 1 garlic clove, minced
- 8 large eggs, beaten
- 1/2 cup chopped spinach leaves
- 2 tablespoons torn fresh basil leaves
- 2 ounces crumbled chévre
- cracked black pepper for serving
- small basil leaves for garnish
Preparation
Prick the sweet potatoes with fork and microwave on high for 90 seconds to 2 minutes, depending on their size. The potatoes shouldn’t be cooked through. They should be firm enough to slice but also give very slightly when squeezed.
Slice the potatoes into about 1⁄2-inch medallions. Heat 2 tablespoons of butter in a large skillet over medium high heat. Place the potato slices in the skillet in a single layer. Sprinkle with a 1/4 teaspoon of the salt and a 1/4 teaspoon of the pepper.
Move them around the pan in the butter by shifting it from side to side. Cover with a lid, and cook for 2 minutes.
Use a spatula to flip the potatoes. They should be dark brown on the cooked side. Continue to cook for an additional 3 to 5 more minutes, uncovered, until fork tender.
To make the eggs, heat the 1/2 tablespoon of butter in a medium skillet over medium-high heat. Add the bell pepper, onion and garlic. Stir often for 2 minutes, until the vegetables begin to soften.
Reduce the heat to medium-low. Remove the skillet from the heat, and pour in the egg. Begin stirring all ingredients together as you return the skillet to the heat.
Continue to stir to cook the eggs, 2 to 3 minutes. Just before the eggs are no longer runny, stir in the spinach, basil and the remaining 1/4 teaspoon of salt and pepper. Cook for 1 minute.
To serve, divide the sweet potatoes and scrambled eggs into 4 portions. For each serving, top the potatoes with the eggs and add a 1/2 ounce of chévre. Add more salt to taste, if desired. Sprinkle with cracked black pepper and small basil leaves.
This article originally appeared in the Sept./Oct. 2023 issue of Chickens magazine.
