Sweet Potato Salsa with Crispy Bacon, Poached Eggs and Avocado – Glam Radar
by Stacey · December 25, 2015
My good friend Kris left Calgary last week to work in Europe, lucky guy. I made this breakfast for him before he set out on starting a new chapter in his life. Kris and I became friends through CrossFit but really our friendship started through food. What better way to say goodbye than over a yummy breakfast. Kris happens to be the most carb tolerant human on the planet but there is a good balance in this breakfast of protein and carb and fat. He now has a workout named after him so I thought that a breakfast named after him was a great idea. Best of luck in Europe Kris and thanks for being a great friend and workout partner.
I started by making a warm sweet potato salsa, then steamed spinach in garlic and finished the plate with crispy bacon, perfectly poached eggs and a few slices of avocado.
Sweet Potato Salsa
- 2 tbsp organic butter or coconut oil
- 1 cups cooked sweet potato, diced
- 1/2 red pepper, diced
- 1 green onion
- 1 jalapeno pepper
- 1 garlic clove, finely minced
- juice from 1/2 lime
- 1/4 cup fresh cilantro, chopped
- sea salt and pepper
- In a small frying pan add the organic butter. When it started to bubble add the sweet potato, green onion, peppers and garlic. Cook over medium heat for a 4 – 5 minutes. Remove from the heat and add the lime juice, fresh cilantro and season with salt and pepper. Serve warm.
Steamed Spinach
- 2 cloves garlic
- 2 tbsp olive oil
- 3 large handfuls of spinach, washed
- In a large pot or saute pan add the garlic and olive oil and cook for a minute over medium heat.
- Add the washed spinach (still wet) to the pan and close the lid. Cook for 3 – 4 minutes until it wilts down. Don’t overcook your spinach, it should be bright green.
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