#FromScratch chronicles Stephie’s nutrition [r]evolution as she switches her thought process from “where should I eat” to “what should I eat”. Follow her series as she braves the supermarket, starts to cook and explore a new way of eating.
I referenced the addition of a baked sweet spud topped with a fried egg in a recent post, so I thought I’d share it with you.
I pay attention to the tips, tricks, and suggestions left in the comment section, so PLEASE drop me a comment [HINT! HINT!].
First, I’ve discovered that I LOVE sweet potatoes [and] I don’t know why anyone would add sugar of any kind to a naturally sweet spud.
So yesterday, I popped a sweet potato in a 400F oven for about an hour, then I cracked an egg into a skillet coated with EVOO [and] dusted the egg with curry and freshly cracked pepper.
[Who knew using curry together with pepper increases the absorption of curcumin 500 fold?! I for sure didn’t!]
I flipped the egg, then slid it onto the top of the sweetest of spuds. The ooze of the yolk over the spud was divine.
Breakfast, lunch, or dinner: BOOM!
Now for the big reveal: