Sunday Breakfast

Instead of running down to our local Italian Market for our usual Sunday morning breakfast staples (white potatoes, ham or bacon, etc, etc), we chose to do something a little different and here are the fabulous recipes I just threw together:

Sunday Morning Skillet Potatoes

1 Yam (or Sweet Potato) cubed
teaspoon of rosemary* chopped
1 sprig of thyme*
2 teaspoons of chopped garlic
salt and pepper to your liking
coat and toss with extra virgin olive oil

Start the ingredients all mixed together in the skillet on top of the stove until the oil start crackling a little. Transfer to 400 degree oven for about 30 minutes. Sweet potatoes should be slightly crispy on the outside and soft on the inside.

Eggs with Spinach, Herbs, and topped with Quinoa and Beans!

4 Eggs
Handful of Spinach*
Basil* chiffonade
1 sprig Thyme*
1 teaspoon chopped Parsley*
Salt & Pepper to taste
Quinoa and Beans were leftovers

Beat the eggs with a little bit of water and pour into medium size skillet. Layer the herbs, spinach & salt & pepper. Transfer to 400 degree oven (with potatoes) for 13 minutes. Heat up the quinoa and beans separately. When the eggs are done, take them out and portion amongst 2 plates and spread the quinoa and beans on top, then top with parsley.

* - from our garden

Joe and I both rated this our BEST breakfast yet. Extremely healthy and very high in protein. Trust me, when I finally open the cafe, this will be on the breakfast menu!!

Oh yes, and for you vegans out there (Ryan, my darling friend) - you can totally use soft tofu instead of the eggs.