Okay, it is COLD OUTSIDE. These are the first few days that are actually COLD in NYC this season. Like seriously wtf. Thanks Hurricane Joaquin! The last few days have been downright unpleasant with wind, rain, and temperatures in the 50s. So I guess that means I’m going to start cooking hearty, warm, cozy meals. Some people like that about fall, but I’m a spring/summer person all the way! But still, I wanted to experiment with breakfast today and I’m impressed with how yummy and seasonal this Sweet Potato and Egg Skillet is! It’s totally fall.
I let myself sleep in today until about 10:30 after a hectic work week. Also, this weekend is seriously the only weekend where Matt and I literally had nothing to do. Do you know how rare that is? It’s like every weekend we have a wedding, or trip, or get together, or waterpark, or some other random fun thing, and usually on Saturdays I go to Matt’s 10 AM bootcamp class in Central Park. But thanks to the weather, bootcamp was NOT happenin’. Friday Matt and I both decided that we’d go on a run together on the river instead this morning as a substitute for bootcamp, but 11 AM came around and Matt was still out cold. Matt got in at 5 AM this morning after his bartending shift so I knew he was probably still drunk and not at an optimal running condition.
So I went on a run myself down the East River, and I immediately regretting that decision. The wind was brutal and I was like “F*** THIS SH**!” So after two miles I went to the store to pick up things for breakfast. What’s better than cooking for bae on a lazy rainy Saturday with some coffee and Food Network? And having nothing to do meant I could take my time and experiment with a seasonal dish.
But first I made a big cup of coffee in my favorite mug with some hazelnut creamer 🙂 And I put on the Food Network and watched Giada make some pasta in Italy. BTW, Giada’s a dime piece.
BTW… look at it outside! It’s straight up nasty! (And also, take the time to admire our view of the river and the Triborough Bridge.)
Autumn Sweet Potato and Egg Skillet (serves 2)
- 2 sweet potatoes, peeled and chopped into 1″ cubes
- 2 handfuls of spinach
- 1/2 a sweet onion finely chopped (or try a shallot!)
- 1/2 tsp sweet paprika
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/4 tsp chili powder
- Chives for garnish
- 4 eggs
- 2 Tbsps butter
- Salt and pepper to taste
Heat 1 Tbsp of butter in a large skillet on medium high heat. Toss in chopped sweet potatoes. These sweet potatoes will have to cook for about 45 minutes, so if you don’t have the time feel free to roast them a little before cooking them on the stove. About 10 minutes in, when the sweet potatoes start getting some brownish color, add the finely chopped onion and spices, including the salt and pepper. Continue cooking, stirring occasionally. They will cook faster if you keep the lid on the pan. If you notice that the mixture is getting too dry and starting to burn, add in 1/2 a Tbsp. of butter at a time to keep potatoes moist. After about 30 minutes in, when the sweet potatoes are almost done and pretty soft, and two big handfuls of spinach. Continue cooking until sweet potatoes are very soft and mash easily. Tip: while the sweet potatoes are cooking, mash them slightly with a spatula to help release their starches. Taste a bite of the sweet potatoes and add more seasoning and salt if necessary.
When the sweet potatoes are close to being done, fry four eggs in butter in a separate skillet to your desired degree of doneness. I like frying my eggs over-easy so the yummy runny yoke mixes all over the sweet potato goodness! Dish out sweet potatoes on two plates and top with two eggs each. Garnish with chives. Add a couple slices of avocado to the plate for extra texture and flavor. And voila! A nutritious fall breakfast! Enjoy!