A twist on a classic. Enjoy Sunday brunch sweet-potato style with this delicious nutrient-packed, dairy, nut, soy and gluten free, vegetarian brekky. Serve with tomato and avocado slices for a special treat. Makes 4.
1 sweet potato, cut into large ¼ inch thick slices
1 c spinach, cooked
4 large eggs, fried or poached
2 tsp fresh chives, sliced
hot sauce, to taste
Heat oven or toaster oven to 350°F.
Place sweet potato slices on a non-stick pan and cook until tender and starting to brown (~12-15 min). Cook eggs and spinach. To serve, top sweet potato slices with spinach, egg, chives and hot sauce. Yum!