Sunday Recipe: Quick Sunday Breakfast

This week’s recipe features a quick Sunday breakfast courtesy of Joe!


I’m writing this recipe while I’m eating the product, about an hour before I’m going to head to the gym. Total cooking and prep time was about 35 minutes, but a good portion of that was unsupervised.

Ingredients (makes 2 servings):

  • 2 eggs
  • 1 Small-to-Medium Sweet Potato, cut into 1/2 inch cubes
  • 1/2 Small Yellow Onion, chopped
  • Dash Thyme
  • Pinch Rosemary
  • Salt and Pepper to taste
  • 2 Tbls Coconut Oil
  • White Vinegar
  • Old Bay Seasoning (optional)

Start by par-boiling your sweet potato in a small pot of boiling water. Once fork-tender (about 10-15 minutes), drain and transfer to a skillet on Medium-High heat. Add the Coconut Oil, Onion, Rosemary, Thyme, Salt and Pepper to the pan and fry until potatoes begin to brown, stirring occasionally. When the potatoes start to brown, bring a small pot of water to a low boil (I used the same pot as the one for the sweet potatoes earlier to save on clean up time). Add a splash of White Vinegar to the pot and a touch of salt, reduce heat to a simmer. Gently add your eggs to the hot water and poach to desired temperature.

To plate, put some of the sweet potato hash into a pile and gently lay your poached egg on top. I usually dust the egg and plate with some Old Bay seasoning at this point, but you can feel free to go with standard salt and pepper.

I like my eggs to be a bit runny, and the potato and onion do a great job of sopping up the yolk. Also, I’ll sometimes add crumbled sausage to the hash recipe for a little bit more filling meal. Serve up with some hot, black coffee and you’ve got yourself a very quick Sunday breakfast that’s just a touch fancier than what you might make on the weekdays. Enjoy!

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