I threw these together when I was away at the beach with a group of friends, having had some roast sweet potato leftover from the night before. Something a little craftier than your standard holiday bacon and eggs, they can be prepped the day before and then served as an impressive brunch. I actually prefer them cold, when the flavours intensify and they present themselves as perfect picnic fodder…much more appetizing than soggy sammies!
8 free-range eggs
½ cup soy or rice milk
3 cups of sweet potato, cut into roughly 1 cm cubes
3 cups of button mushrooms, cut into quarters
1 cup of cherry tomatoes, halved
250g of goat feta, cut into roughly 1 cm cubes
1 large onion, sliced into rings
3 teaspoons of fresh thyme
2 tablespoons of honey
3 tablespoons of olive oil
3 tablespoons of balsamic vinegar
Sea salt and pepper, to taste
Nutrition Bite: Eggs – One of the best compact foods found in nature, providing over 11 different vitamins and minerals, high quality protein, healthy fats (including omegas 3) and important antioxidants. Eggs contain lutein and zeaxanthin – two antioxidants that have been shown to ward off macular degeneration.
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