Gearing up for the weekend with this super nourishing and tasty easy vegetarian and paleo savory breakfast plate! Sometimes you’re in a mood to cook up some delicious eggs and surround them with your favorite leafy greens & veggies rather than a whip up a smoothie bowl and that’s okay! Eating mindfully is tapping into body cues and listening to your cravings in a healthy and intuitive way. It’s deciding when you want a smoothie bowl for breakfast or savory plate that’s perfect for a weekend brunch.
I was recently inspired by Clementine’s feed on Instagram (@clemfoodie) to make this super quick, surprisingly light dish. It came out so well! I highly encourage you to follow her if you’re not already!
This dish, in particular, is made with a bed of sauteed kale, topped with slices sweet potatoes and baby tomatoes roasted with avocado oil and truffle sea salt all in which comfortably holds two sunny-side-up eggs. Breakfast is served! Or dinner if you’re a breakfast for dinner kind of person.
Savory Breakfast Plate
- 2 organic eggs
- 1 bunch of lacinto kale
- 1 sweet potato (sliced)
- Handful of baby tomatoes
- 1 tbsp avocado oil
- 1 tsp truffle sea salt
- 1 tsp Trader Joe’s Everything But The Bagel seasoning
How to cook Savory Breakfast Plate
- Sauté your kale with avocado oil and truffle sea salt, add in sliced sweet potato and baby tomatoes until all is cooked and seasoned to your liking.
- Crack two eggs into an oiled pan and cook until the white is slightly opaque and firm, but the yolk is runny.
- Plate by creating the bed of kale and veggie mixture but leave space in the center for your eggs. Slide your eggs out from the pan and onto your plate. Take a big bit and enjoy!
Interested in more savory breakfast ideas? Try out these recipes:
Creamy Mushroom Sourdough Toast
Savory Toast 2 Ways: Miso Kabocha Egg Toast and Sauteed Tomato Toast