ROSEMARY & THYME INFUSED SWEET POTATO & EGG MINI DISH

"For health and food 

For love and friends, 

For everything that goodness sends"  

-Ralph Waldo Emerson-

One of my most favorite things about the weekend is getting to enjoy Brunch. It is so special to me because it is one of the only meals that I typically get to spend with my friends and siblings playing catch up and making memories. Any opportunity I am given you will find me and my little man, Carson, exploring new neighborhoods around Atlanta and finding a charming, affordable, and healthy new restaurant to add to my favorites list. Fortunately in Atlanta there is always a new place popping up so I never run out of options. Nonetheless, dining out is a treat and I am grateful that many of my experiences have been with my generous friends and family who graciously pick up the tab. Perhaps it is this reason that I try not to go out often. I have also found that I am just as pleased to enjoy a home cooked meal-especially if it is Brunch and even more so if I am still in my nighties. I try to savor those mornings with Carson when we are not rushed around to do anything.

 Saturday morning for Brunch I decided to use my Organic Sweet Potato that I received in my CSA produce basket from Fresh Harvest. I rummaged through my herbs and checked out what else I had to see what I could manage. I was craving a hash scramble but I wanted to put a twist on it. I had never made a shredded sweet potato dish like this one, but I am always up for a little learning experience in the kitchen. Once I learned how long to cook the shredded sweet potato for I went to town on the rest of the dish. It was really quite simple so I wanted to share it with you. 

ROSEMARY & THYME INFUSED SWEET POTATO & EGG MINI DISH

Organic Ingredients include:

1/2-1 Tbsp Coconut Oil

1 Small shredded Sweet Potato

2 Cage Free Eggs

Sprinkle of dried Rosemary, Thyme, Sea Salt and Cracked Peppercorn

1.) Coat small baking dish with coconut oil.

2.) Place shredded sweet potato into dish and toss with 1/2 Tbsp melted Coconut Oil. Put the dish in the oven and bake at 400◦F for 25-30 minutes; or until desired crispiness is achieved.

3.) Take out of oven and crack 2 eggs over dish. Season the dish with rosemary, thyme, sea salt and pepper, and place back in the oven for additional 5-10 minutes (until eggs are cooked to your liking).

**For a more vegan friendly meal opt out of the egg and feel free to add additional veggies in this dish.


I hope that you also get to enjoy this dish on a Weekend Brunch among your loved ones.

Mackenzie