For the mornings that savory flavors call, let there be eggs. Just like meat, keep 'em pastured. Let there also be sprouted black beans, avocado, pastured pork, and sweet potato toast. The most shocking part of all of this is that if you're efficient with preparations, such a breakfast can come together relatively quickly.
Often times I keep sprouted cooked black beans on hand in the refrigerator as part of the meal prep I do every week. Because beans are most nutritious when cooked low and slow, I buy them sprouted in bulk and cook 1 - 2 cups per week. Like all other sprouted products, the nutrients in sprouted beans are more bioavailable for our bodies to absorb and they are much less likely to cause you digestive discomfort. If you have dried black beans on hand, soak them overnight in warm filtered water with a tablespoon of apple cider vinegar for the same effect.
- 2 eggs
- 1 tablespoon vinegar
- 2 slices sweet potato, sliced 1/4" thick lengthwise
- 1/4 cup sprouted black beans, cooked
- 1/2 an avocado
- 2 slices pastured bacon or aged pork
- celtic sea salt + pepper
- optional: salsa, lime juice
Preheat oven to 400°F, line a baking sheet with parchment paper. Slice sweet potato lengthwise 1/4" thick*. Place on prepared baking sheet along with slices of bacon or aged pork and bake for 15 - 20 minutes until both look crispy. You might have to remove bacon or aged pork before the sweet potato slices depending on their thickness.
While the sweet potato slices bake, fill a medium sized pot halfway with water and bring to a boil. Reduce to a simmer, add vinegar, and create a vortex in the water with a slotted spoon. Crack eggs one at a time, gently dropping into the center of the vortex. Continue to swirl until the whites have coagulated. Cook 2 - 4 minutes depending on how runny you like your yolks, remove with a slotted spoon.
Slice or mash 1/2 an avocado, and prepare the toast first layering the sweet potato slice, followed by avocado, bacon or aged pork, black beans, and eggs. Season to taste with celtic sea salt + pepper.
*You can prepare the entire potato this way and save the leftovers for another day of sweet potato toast as they will reheat easily in the oven.