This is one of my favorite breakfasts, especially in winter. It is so filling and warm and tasty.
I use coconut oil to fry the eggs in. I like my eggs over medium-the whites totally cooked, but the yolk warm and oozy.
I chose a long garnet sweet potato, peeled and cubed it, boiled until soft, then thru the ricer. I added a T of coconut oil and about 1/4 cup lite coconut milk. Stir together, then fashion a bed of this puree on the plate. Lovingly lay the eggs on top, cut the eggs so they yolk spill out and then enjoy them one bite at a time.
