I truly think I need more brunch in my life. Brunch to me is symbolic of many things – specifically sleeping in and clinking glasses of Mimosas, Bellini’s and Bloody Mary’s with the #GirlSquad. What a fantastic way to start a (lazy) Sunday, amirite?
Now – I’ve noticed that more people opt for going out to brunch and less people offer to host it themselves. I’m sure this has everything to do with the fact that Sunday is chalked up as being a low key day and no one wants to burden themselves. But it got me thinking: if I did host brunch, what types of things could I offer? I’m very much used to hosting dinner parties – but brunch could be fun!
After today’s run in my laboratory (kitchen), I might have to start planning for this. I absolutely fell in love with this dish and, best of all, it’s presented in a cast iron skillet. (See my post on Caring for Cast Iron and Why it’s the Best.) This particular recipe is meant for one, but it’s easy enough to adapt in order to serve a few of your chums.
Smoky, Sweet and Silky
After being cubed, the sweet potatoes are tossed in a bit of olive oil, smoked paprika, chili powder, kosher salt, and cracked black pepper. The tomato sauce adds some awesome sweetness and the poached egg adds silky to the already saucy. It’s really just glorious all around.
Did I mention healthy?
This skillet is packed with fiber, potassium, and vitamin B6. The addition of the poached egg and cottage cheese (or plain Greek yogurt, if cottage cheese ain’t your thang) gives you a nice punch of protein, too! The highest of fives to a colorful and unique breakfast-meets-lunch that is nutritious, substantial, and takes less than 30 minutes from beginning to finish.
Sweet Potato Brunch Skillet
- 1 sweet potato peeled and cubed
- 1 tablespoon of olive oil
- Kosher salt and cracked black pepper
- 1/4 teaspoon of smoked paprika
- 1/2 teaspoon of chili powder
- 1/2 cup tomato sauce homemade or store-bought
- 2 tablespoons black beans rinsed
- 1/2 avocado thinly sliced
- 1 egg poached
- 1 tablespoon cottage cheese or plain Greek yogurt
GARNISHES (Optional)Sliced scallions
- Your favorite hot sauce
Pre-heat oven to 425 degrees F.
Peel the sweet potato and cube it into 1/2-inch cubes.
Place the cubed sweet potatoes in a bowl and drizzle with olive oil; season with the dry seasonings and toss until evenly coated.
Transfer the sweet potatoes into the skillet.
Add the tomato sauce and the rinsed black beans.
Place in the oven, uncovered, for 20 minutes or until sweet potato is tender with the poke of a fork.
While the potatoes bake, you can prep your garnishes and poach your egg. See notes for egg poaching tips.
Once the sweet potatoes are tender and ready, remove from oven and set aside.
Place avocado on top of the potatoes in addition to the poached egg, cottage cheese to yogurt, and garnishes.
EQUIPMENT: If you're doubling+ this recipe, you can use a regular sized cast iron skillet.
!POACHING EGGBring a pot of water to a gentle but steady simmer (not a rolling boil).
Add a teaspoon of vinegar to the water.
Crack each egg into it's own ramekin or a small cup.
With a spoon, create a gentle whirlpool in the water. This will help the egg white wrap around the yolk.
Slowly tip the egg into the whirlpool, white first.
Let to cook for three minutes.
Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
Set the egg onto a paper towel and gently pat dry.
Transfer to your dish.