Sweet Potato Fries With Avocado And A Fried Egg
All the Friday feels, here.
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This recipe is featured in our Weekly Meal Planner
Makes 1 serving (Can be scaled up with more fries, eggs and avocado!)
1 Serving Crinkle Cut Sweet Potato Fries (frozen or fresh)
1 tablespoon Olive Oil
2 teaspoons Old Bay Seasoning
1 teaspoon fresh ground black pepper
1 teaspoon coconut oil (or olive oil)
1/4 teaspoon salt
Cilantro, Jalapeño and scallions for garnish
Preheat oven to 425 degrees. On a parchment lined rimmed baking sheet, toss potatoes with olive oil, Old Bay and Black Pepper. Roast for 12 minutes and then flip potatoes & roast for 12-15 more minutes or until deeply golden and crisp around the edges. (if using frozen, cook according to package directions)
During the first 12 minute cooking period, mash the avocado with salt in a small bowl and set aside.
While the potatoes cook for their second round, heat the coconut oil in a small non stick skillet over medium high heat - crack the egg into the pan and allow to cook for 5-6 minutes until the bottom is crisp and browned around the edges and the white is set. Can be set aside if done before potatoes are ready, remove from eat to prevent yolk from over cooking.
To serve: Place egg on top of fries along with the mashed avocado - garnish with cilantro, jalapeño and scallions!