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.

Super-easy:

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.

Enjoy!