- Food: Sweet Potato and Brussels Egg
- Writer: Lizzie green
- Content-Type: Food Blog
An easy, healthy vegetarian meal or brunch, this Sweet Potato & Brussels Egg Skillet! This versatile and simple recipe is also gluten-free.
Brunch cuisine is probably what I cook the most, yet it seldom makes it to this blog. Saturday and Sunday mornings are not the best times to take pictures.
So, in order to provide some pre-Easter brunch ideas, we had eggs for supper… which is something we should do more often.
This type of meal appeals to me since it forces me to clean out my refrigerator. You don’t need to go to the store; you can adapt this to work with what you already have.
I had a sweet potato and a couple of brussels sprouts… and eggs, of course. I finished it up with bread and called it a night.
Sweet potatoes can take a long time to cook, but I’ve found that chopping them up small helps. The smaller the object, the faster it is.
Sweet Potatoes and Brussels Sprouts
A easy, healthy vegetarian meal or brunch, this Sweet Potato & Brussels Egg Skillet! This versatile and simple recipe is also gluten-free.
- 8 brussels sprouts, thinly sliced
- Extra-virgin olive oil
- Butter or olive oil
- ½ a medium sweet potato, diced small
- Balsamic vinegar
- 1 cup chopped mushrooms (optional)
- 1 garlic clove, minced
- 2-3 chopped scallions, white and green parts
- 2-4 eggs (depends on how many you want per person)
- Pinch of red pepper flakes (optional)
- Sea salt and fresh black pepper
- Optional on the side: toast, a dollop of Greek yogurt with lemon
- Preheat the oven to 400 degrees Fahrenheit.
- Preheat a big skillet (cast iron or ordinary) over medium-high heat. Apply a thin layer of butter to the bottom of the pan. Slice the brussels sprouts and season with a touch of salt. Allow them to fry for approximately 2-3 minutes on each side, or until golden brown on both sides (it’s fine if a few of the loose pieces burn a little).
- Remove them from the pan and place them on a plate to cool.
- Add a splash of olive oil to the pan, then the sweet potato cubes and a touch of salt and pepper. Allow them to develop a char on one side for a few minutes (about 5-8 minutes). Stir them together and finish with a dash of balsamic vinegar. Cook for another 5-10 minutes, or until the garlic and mushrooms (if using) have softened (if they’re burning, reduce the heat). Place the skillet in the oven with about a quarter cup of water until the potatoes are done (10-15 minutes, taste test a piece to check).
- Remove from the oven and top with brussels sprouts. Add the scallions and a pinch of red pepper flakes and mix well. Season to taste and adjust seasonings.
- Cook your sunny-side-up eggs in a separate pan.
Serve the potato/brussels sprouts on separate plates with an egg and a touch of salt and pepper (I served mine in individual mini-skillets).