beautiful, sunny grey, cloudy Saturday and I just scarfed down some breakfast that I tried to make resemble something of a decadent treat from one of my favorite Dallas brunch spots, Smoke, but that actually still held the virtues of a squeaky clean Whole 30 breakfast. That’s right, I’m going strong on day 6 of this adventure and not bitter about not being able to eat fried potatoes or donuts at all.
Did I trick you into believing me?
This week has been a merry-go-round ride of making messes, inhaling food, cleaning dishes – and repeat. I think I’ve had a full dishwasher to help empty every single day this week. My very favorite of all the chores!
However pessimistic I may sound, don’t let me totally sway you into believing this so called “Cave Man diet” is all that bad. I’ve had some great meals this week, including my Sweet Potato Cake and Italian Pork Eggs Benedict this morning! This junk food junkie just misses her on-demand cookie dough and frozen pizza. That’s all.
If you have made the
dumb respectable resolution to be more healthy in 2015 like I have, here’s a recipe (which is definitely not rocket science) to help you out on Saturdays where you are missing your brunch and bottomless mimosas (although I’m pretty sure there isn’t a hack to mimosas, my friend).
Sweet Potato Cake and Italian Pork Eggs Benedict
extra virgin olive oil
1 sweet potato
salt and peppa
1 yellow onion, if you so choose
1 small avocado
Italian Pork (we made this one last Sunday) or whatever yummy little meats you have on hand
salsa verde, if you’re needing a little extra flava flave but I’m not positive this is Whole 30 approved #rebel
1. Chop half an onion, if you’re using one. Warm a little olive oil in a skillet and sauté those bad boys until the whole house smells wonderful and the onions are pretty clear. I like for some of them to be a little brown and crispy but I am well aware that is not the norm.
2. Peel your sweet potato then use a cheese grater to grate it into little bitty strings. They look like sharp cheddar cheese, distant memories of the good ‘ol days. Use a towel to roughly pat and smoosh the potatoes, extracting as much water from them as possible. Add the sautéed onions to the tators in a medium sized bowl, then salt and pepper them.
3. In a baby bowl, whisk one egg with a fork. (If you are not Whole 30, also add a tablespoon or so of flour to the egg.) Add part or all of the egg to your tators and onions. Make your best judgement on how much needs to be added. You’ll be forming the mixture into patties so you need it to be sturdy.
(Now is a good time to get some water in a pot for the poached egg. Turn it up to high and add some kosher salt. Bring to a soft boil.)
4. Form the potato patties! Probably 3 or 4 of them. Reheat the skillet you used for the onions and cook your patties like you’re cooking pancakes.
5. After you flip the patties once, get going on your eggs. If you don’t already have a “perfect poached egg” recipe, here’s what I do:
- Pour one egg in a little cup.
- Boil the water in a largish pot, leaving plenty of room for sloshing at the top.
- Get a great big spoon and stir the water in a big circle, creating a water tornado
- At the height of the storm, gently pour your little egg in the center. Turn the heat off. The egg will circle and circle, so the whites kind of wrap around itself as it cooks. Put the lid on and count to thirty-ish.
- Use a slotted spoon to remove the egg. Ta-da!
6. Warm the meat and then place it on your finished potato patty on the plate. Crown the dish with your perfect poached egg. With a sprinkle of black pepper, some avocado slices and/or salsa verde for garnish, you may pat yourself on the back and call it done.
Chow down while sipping your strong black coffee and dream of gooey clouds of cinnamon rolls but feel really great about yourself because you’re being healthy on a Saturday!
and so it goes,