I’ve created the perfect combination of savory and sweet for you. Oh, let’s not forget how all of the ingredients brought together create a beyond nutritious meal! This paleo and gluten-free dish will soon be a new favorite. I love making this on weekends or when I have guests in town, I promise you’ll be back for seconds! Make sure you go get the Brat Hans chicken sausage (below). It’s delish and all their flavors are great, you can find it at Whole Foods.
Ingredients: serves 2
- 2 chicken sausages
- about 3 cups of fresh spinach
- 1 sweet potato, peeled and cut in 1-inch cubes
- 2 eggs
- salt and pepper, to taste
- extra virgin olive oil, to taste
- raw honey, to taste
Directions for roasting sweet potatoes:
preheat oven for 375 degrees. Place cubed sweet potatoes on roasting tray. (I placed foil underneath for easy clean up). Drizzle olive oil, honey and salt/pepper lightly over then toss them around to coat evenly. Roast for 25 minutes or until tender.
Stovetop Chicken Sausage Directions:
While potatoes are roasting, heat chicken sausage for approximately 10-12 minutes on stovetop over medium heat. (begin fried egg process when the sausage has about 5 minutes left to cook) When cooked through, remove from heat and cut each down the middle (vertically) but not all the way through. Should look like an open book!
Fried Egg Directions:
In a nonstick fry pan over medium heat, add about 1/2 tbs. olive oil or coconut oil. After about 15 seconds of oil heating, crack 2 eggs (don’t let touch each other) and cook until done to your liking. 3 to 5 minutes is usually best. For eggs over easy, flip with spatula after 2 to 3 minutes and continue cooking as desired!
After you cook and remove eggs, re-coat pan with olive oil and add spinach. Cook until wilted about 2 minutes.
When potatoes are done, remove from oven and divide evenly among 2 plates. Top with sautéed spinach, sausage, and fried egg. Top with pinch of salt & pepper and eat up!