This may look like a big breakfast but, in all honesty, it is just a wonderful nutrient-dense meal – to be enjoyed at any time of day. Once you try them, they will become a firm family favourite that you can team with so many things, such as grilled fish and a salad.
Ingredients
• 2 tablespoons coconut oil or good-quality animal fat
• 4 eggs
• 8 slices of bacon
• 2 garlic cloves, finely sliced
• 150 g baby spinach
• 1 avocado, sliced
• a few dill fronds
• 4 tablespoons cultured vegetables of your choice, to serve
Sweet potato rosti
• sea salt and freshly ground black pepper
• 600 g sweet potato, spiralised into thick noodles
• 2 eggs, at room temperature
• 2 tablespoons coconut oil or good-quality animal fat
Method
1. | To make the rosti, mix ½ teaspoon of salt through the sweet potato noodles and allow to stand for 10 minutes to draw out the liquid from the sweet potato. Squeeze out all the excess moisture from the sweet potato and place in a bowl.
2. | Add the eggs and some pepper and mix well. Melt half the oil or fat in a large, non-stick frying pan over medium–high heat. Spoon in 2 tablespoons of sweet potato mixture for each rosti and shape into a patty. Cook, in batches of four, for 2 minutes until golden on the underside. Turn and cook for another 2 minutes until crisp and golden, then remove from the pan and keep warm. Repeat to make another four rosti.
3. | Melt 1 tablespoon of oil or fat in the same pan over medium heat. Crack in the eggs and fry for 2–3 minutes, or until cooked to your liking. Season with salt and pepper.
4. | Melt 2 teaspoons of the remaining oil or fat in another large, non-stick frying pan over medium–high heat. Add the bacon and fry for 3 minutes on each side until slightly coloured, cooking for longer if you like it crispy. Remove from the pan, drain on paper towel and keep warm. Melt the remaining oil or fat in the pan, add the garlic and cook until fragrant, about 20 seconds. Stir in the spinach and cook until it wilts, 1–2 minutes. Season with salt and pepper.
5. | To serve, divide the spinach among warm serving plates, then top with two slices of bacon, two sweet potato rosti and a fried egg. Divide the avocado slices between the plates and sprinkle on some salt, pepper and dill. Serve with the cultured vegetables on the side.
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