Fried Eggs w/ Sweet Potato & Blue Cheese

This quick and easy runny egg recipe consists of sweet potatoes, blue cheese, and walnuts with a dash of salt and pepper.

Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast

Cuisine American, Latin American

Servings 2 servings

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.

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!

Add sweet potatoes and eggs to a plate. Top with blue cheese and a dash of salt and pepper. Serve immediately