Ingredients:

  • 2 cups (450g) sweet potatoes, peeled and cubed into ½ inch pieces
  • 2 tbsp (30ml) olive oil
  • ½ tsp (3g) smoked paprika
  • ½ tsp (3g) garlic powder
  • ¼ tsp (1.5g) salt
  • ¼ tsp (1.5g) black pepper
  • 12 oz (340g) pre-cooked chicken sausage, sliced into rounds
  • 8 large eggs
  • 2 tbsp (30ml) skim milk
  • 1 tbsp (15g) butter
  • ¼ tsp (1.5g) salt
  • ¼ tsp (1.5g) black pepper
  • ¼ cup (15g) fresh parsley, chopped
  • 1 medium avocado, sliced

Instructions:

  1. Preheat and Prep. Set your oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Note: Ensure every cube is glistening with oil to prevent sticking.
  2. Roast the Base. Spread the potatoes in a single layer on a baking sheet. Roast for 20-25 minutes, tossing them halfway through, until they are golden brown and tender.
  3. Sear the Sausage. While potatoes roast, heat a skillet over medium high heat with a teaspoon of oil. Add sliced chicken sausage and sear for 3-5 minutes per side until a mahogany colored crust forms. Remove sausage and set aside on a plate.
  4. Whisk the Eggs. Lower the skillet heat to medium low. In a separate bowl, whisk eggs, milk, salt, and pepper until no streaks of white remain.
  5. Cook the Scramble. Melt butter in the pan. Pour in the egg mixture and let it sit for 30 seconds. Gently push the eggs from the edges to the center to create velvety soft curds.
  6. The Critical Pull. Remove the eggs from the heat while they still look slightly wet and glossy. Note: Residual heat will finish the cooking on the plate.
  7. Divide the Base. Scoop the roasted sweet potatoes evenly into four bowls.
  8. Assemble the Protein. Top the potatoes with a generous portion of scrambled eggs and the seared chicken sausage rounds.
  9. Add the Freshness. Garnish each bowl with chopped parsley and a few slices of fresh avocado.