I’ve said it before, but breakfast is by far one of my favorite meals of the day (here are some of our favorite weekend breakfasts). Maybe it’s because when I was growing up breakfasts were always pretty tasty. Dad was a whiz with the waffle maker, and mom could whip up anything in minutes (french toast? Sure… why not??). And Sunday traditions were donuts after church. Yes, there were healthy options too… fruit with oatmeal, peanut butter toast and a banana… but I’ve always thought breakfast was an adventure. You can have the sweet, healthy, or a combination of the two all in one fast breaking meal.

So, these past two weekends (Sunday morning in particular), we’ve been exploring in the kitchen. Last weekends simple discovery? What we like to call the breakfast salad. On our recent trip to Santa Barbara one of our favorite spots had a similar item on the menu (using regular potatoes), so we decided to recreate. I love a good runny egg and I can simply never say “No” to sweet potatoes (they don’t spike your glycemic index like regular ones do) so this melange of goodies just seemed natural. Paired with some ripe strawberries (if you’re in the Southern Califronia area Manassero Farm’s berries are sweet and juicy right now!) and a fresh pressed juice, it was the perfect brunch for a rainy Sunday morning!

Ingredients:

2 eggs
Several handfuls of arugula
1-2 tablespoons Balsamic Vinegar
1 Medium sweet potato

Instructions:

Pre-heat over to 425.

Peel and chop sweet potato into cubes. Drizzle with olive oil and sprinkle with garlic salt and pepper. Place tin foil down on a baking sheet, spray, and spread potatoes out. Bake for 30-35 minutes.

Mix arugula with balsamic vinegar

When the potatoes have about 10 minutes left, poach your eggs (or you can prepare them however you’d like….).

Combine all ingredients together and enjoy!