Every now and then breakfast can be a tough meal to toss together. As much as cereal is an American staple, I'm not a big fan of that much sugar in the morning. I tend to crash after eating sweets, which is the exact opposite of what I'm going for in the morning to start out the day! I also have absolutely no interest on oatmeal, porridge, or any other form of mush for breakfast. Pancakes and waffles are more of a special occasion food. And don't get me started on making cinnamon rolls or a whole soufflé! Eggs are the obvious way to go. Maybe with potatoes, hash browns, or in a breakfast burrito. Breakfast is not one of those meals I want to go to the grocery store to make. So, I'm making due with what I have already! And very often that's sweet potatoes and copious amounts of cheese. Hence the runny egg with sweet potatoes, blue cheese, and walnuts. Although this is a great recipe to mix and match your own favorite ingredients or what you have on hand!
I used walnuts because they pair well with blue cheese. They're typically found with caramelized walnuts. This is entirely optional, though. You can omit or substitute the nuts. I also don't like to use more than one skillet to make breakfast. You could caramelize them in another pan, if you wanted to take the extra step! It's a lot simpler just to lightly crush the walnuts (or get walnut pieces, rather than whole) and toss them in with the sweet potatoes and a little bit of oil, salt, and pepper. If you're looking to spice them up a little bit, I tend to add in some smoked paprika or jalapeños.
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This recipe makes 2 servings, so I recommend 2 eggs. I ended up saving some of the sweet potatoes and making the second half of the dish later on. But make 2 eggs if you want the full 2 servings or cut the rest of the ingredients in half.
Variations of Runny Egg w/ Sweet Potatoes
I make my fair share of sautéed sweet potatoes with fried eggs and cheese. Although this is a great recipe to substitute your own favorite eggs of choice. I like a good fried egg with a runny yolk. Although scrambled eggs are certainly a forerunner. You could even poach them if you wanted to get fancy with it. I routinely make all sorts of eggs with sweet potatoes, Yukon gold potatoes, miniature purple potatoes, etcetera.
Preheat a skillet on medium with a splash of olive oil.I use a cast iron skillet and don't need a lot of oil. Particularly because sweet potatoes don't absorb as much oil as other types of potatoes do. If you're using another type of skillet, you might need more oil. I like to start with a very thin layer, just enough to cover the skillet, and then add more as needed while cooking.
Meanwhile, dice the sweet potato and mince the shallot and garlic.I cut the sweet potatoes into 6 slices, like a pizza. This is how I end up with triangles. But you can chop them however you like.
Add sweet potato, shallots, garlic, and walnuts to the skillet. Stir to coat with oil. Cook covered for about 15-20 minutes, or until tender and lightly browned. Making sure to stir frequently.If it browns too quickly, add more oil and lower the temperature. If it doesn't brown quickly enough, increase the heat.
Once cooked, add salt and pepper to taste and set aside.
Fried Eggs
Crack eggs into the pan.It should be hot enough that the egg sizzles, but doesn't deep fry or brown immediately.
Let cook until golden brown on the bottom and you can flip the egg with ease. The whites should be fairly set on both sides, but not completely cooked.You want to cook this relatively quickly so that the egg yolk doesn't set, though. It should take about a minute or two. Turn the heat up if the egg whites don't cook quickly enough or down if the egg yolk starts to cook. Also immediately flip if this happens!
Flip and turn off the stove. Cook for another 30 seconds, or until the egg white is completely cooked. It should already be mostly set and this should take no time at all!
Assemble Plate
Add sweet potatoes and eggs to a plate. Top with blue cheese and a dash of salt and pepper. Serve immediately
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