I had a strange realization this morning: I’ve only been eating eggs for a year.
Many of you know that from 2006 – 2012 I ate a strictly plant-based diet, which meant that I didn’t eat any eggs or animal products. Even prior to this I wasn’t a huge fan of eggs or meat so I usually ended up eating a lot of vegetarian/vegan items anyways.
The reason I haven’t shared a breakfast recipe involving eggs prior to today is because, well, I kinda suck at making them.
For some reason I find eggs really tricky. I either make them too runny or I cook them too long and they turn out crispy. Or, if I don’t have the heat just right, I burn the heck out of them. It’s a big problem and I’ve been trying to tackle it this year.
The good news is that I think I’m finally mastering the fried egg. And when you pair it with a simple sweet potato and leek hash? Umm. Heaven.
This simple hash involves sweet potatoes and leeks, along with a few spices. If you’re new to or nervous about using leeks be sure to check out my tutorial on How to Prepare Leeks. They’re not too hard, I promise.
One of the trickiest parts of cooking eggs involves picking the right pan. I haven’t had good luck making eggs in my cast iron skillet so I always opt to make my eggs in my Swiss Diamond fry pan. It works pretty well because it’s an aluminum pan with a PFOA-free nonstick coating and reinforced with real diamond powder. (Don’t worry, the industrial-grade diamond powder used in the pans does not come from conflict zones. Believe me, I asked.) I don’t own any other nonstick pans, but this one works really well for eggs so I keep it around.
And if you need a little more help with frying eggs, I love this tutorial from The Kitchn.
What pans do you love for cooking eggs? Any other tips for cooking the perfect eggs you want to share? Leave a comment below!
- 3 tablespoons coconut oil, divided
- 2 medium sweet potatoes or yams, diced
- Sea salt
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 medium leek, diced
- 2 garlic cloves, minced
- 4 local, organic eggs*
- Black pepper to taste
- Add 2 tablespoons of coconut oil to a skillet over medium-high heat. Add the sweet potatoes (or yams), along with a generous pinch of salt, cumin, and paprika. Cover the skillet with a tight-fitting lid and cook for about 5 minutes, tossing and flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
- Add the leeks and garlic and cook for an additional 5 minutes, covered, tossing and flipping occasionally. The hash is done when the potatoes are cooked and crisp and leeks are soft.
- Meanwhile, in a separate pan over medium heat, add the remaining tablespoon of coconut oil and crack the eggs directly into the pan. Cover the pan with a tight-fitting lid and cook 1 – 2 minutes, until the whites are set and the outer edges are just starting to curl up.
- Divide the hash between four plates and top with a fried egg. Add black pepper to taste, along with additional salt if desired, and serve hot.