While bacon and eggs might be the classic fare of diner joints the country over, upping the quality of the ingredients (think eggs and bacon that are from pastured animals) can do a lot for the quality of the meal.
We often forget that we humans are part of a food chain – our health does not only have a direct relationship to what we eat, but what our food ate as well.
The nutrient makeup of bacon and eggs is reflective of the diet the animals were fed. Pasture-raised animals eat a diet that they were meant to and results in meat and eggs that are lower in omega-6 fatty acids (which can be inflammatory to the body) and higher in omega-3 fatty acids (which tend to be anti-inflammatory).
By pairing these with some rosemary roasted sweet potatoes and tender leafy greens, you’ll turn this classic brekkie from greasy spoon nightmare to a tuji’s brunch dream.
Rosemary Sweet Potato & Fried Egg Brunch Salad
1 large sweet potato, diced
1. Preheat oven to 400F. Place chopped sweet potato on baking sheet. Drizzle with olive oil, salt, pepper and rosemary. Toss to evenly coat. Roast sweet potatoes for 12 minutes. Flip and roast for an additional 12 minutes.
2. In a large skilled over medium heat, cook bacon to desired crispiness. Remove from pan and allow to drain on a paper towel. Wipe pan to clear of any excess grease or bacon pieces.
3. While bacon is cooking, combine ingredients for dressing. Add greens to a large mixing bowl, top with dressing and gently mix to combine. Add to plate and top with bacon and sweet potatoes.
4. Reheat pan over medium heat again (you may need to add a little more olive oil if you wiped clean the previous grease). Crack each egg into pan and cook for a few minutes until whites have set. Flip and continue cooking for about 1-2 minutes, until yolk reaches desired doneness. Place gently on top of each salad.
5. Enjoy immediately (preferably in your coziest spot, with company).