Eggs & Sweet Potatoes

When you’re following our easy weight loss programs, chances are you’re always hunting for healthy recipes. While lean protein should play a large role in every meal you eat, you also need some healthy carbs in your system. This recipe for Eggs & Sweet Potatoes is a healthy, balanced breakfast that the whole family can enjoy. It makes for a hearty and delicious breakfast that will keep you fueled for hours, but can be served for any meal of the day.

Eggs are a complete protein, which means they contain all nine of the essential amino acids our bodies need to function. They are low in calories yet rich in healthy fats, and are a great source of ion, copper, zinc, selenium and vitamins B6, B12 and D. The avocados are also rich in healthy fats and fiber, which makes them very filling as well. In addition, avocados are a great source of potassium, which helps combat bloating.

The sweet potatoes balance out this recipe with their healthy carb content, as well as an array of important antioxidants, including beta-carotene. They are also a very good source of vitamin C and several of the B vitamins, as well as fiber, copper, niacin, manganese, pantothenic acid and potassium.

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4 eggs
1 ½ cup sweet potato, chopped
1 Hass avocado, sliced
1/2 cup d=chives, diced
2 tbsp extra virgin olive oil
Himalayan sea salt and freshly ground black pepper to taste


Preheat your oven to 350 degrees. Warm the extra virgin olive oil in a skillet. Add the sweet potato once the skillet is hot. Season lightly with Himalayan sea salt and freshly ground black pepper. Stir occasionally. Cook for between nine and ten minutes.

Push the potatoes around the outer edges of the skillet so that there is space in the center. Crack the eggs into that space. Put the skillet in the oven and bake for between six and eight minutes, depending on how hard or soft you want the yolks to be.

Take the skillet out of the oven and put the eggs and sweet potatoes onto two plates. Sprinkle with chives and season with Himalayan sea salt and freshly ground black pepper. Garnish with half an avocado per plate and serve.

Makes two servings.

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