This is a relatively quick and delicious breakfast that will serve 2 to 4 people depending on your appetites. Most of the ingredients used can be found at a one of the many farmer’s market around San Diego. Here’s what you’ll need:
3 tablespoons of ghee
2 tablespoons Himalayan salt
1/2 of an already cooked or boiled Hawaiian sweet potato
1/2 head of kale
4 cloves garlic
2 Roma tomatoes
1 bunch Sprouts
Bella Vado lemon Avocado Oil
Mixed mushrooms: shiitake, maitake, crimini
Warm up 3 tablespoons of ghee in a wok. Chop up sweet potato, kale, and tomatoes and throw on top of warm ghee. Cover and lightly stir fry.
While the veggies are warm up, prepare the garnish. Chop up sprouts into a plate or bowl and drizzle Bella Vado lemon olive oil over, then sprinkle with Himalayn salt.
When the veggies are done warming add the four eggs.
Scramble if you want, but I prefer to leave the yolks slightly runny.
Serve with a side of garnish.
And don’t forget to reward your furry friend for hanging out while you cook!