The fork pierces buttery-brown-edged egg white and warm, gooey egg yolk drizzles onto crispy fried sweet potatoes scrambled with turkey sausage. Who needs a diner this saturday morning? We’ve got it going on in this kitchen.
Eggs are very important in this house; they must be properly cooked. For me, that usually means butter-crisped edges on the whites, and a soft, slightly runny but almost-creamy yolk. I had two sweet potatoes left from the week’s menu; not enough to bake even “fries” for this household-of-seven. So i decided to make my own version of the “skillet” we’d order at a diner if we had the option.
Peel and chop two sweet potatoes and one onion.
Drizzle coconut oil and a pat of butter into a hot skillet.
Add one pound of turkey sausage. (Ground turkey will work here, also; just add sage and garlic with it.)
Stir and cook until sausage and potatoes are browned and onions are translucent.
Set individually plated servings in oven to stay warm; top each with an egg-over-medium.
Sprinkle with chopped chives or green onion.
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