Recipe: Fatty Breakfast Bowl


½ sweet potato
3 organic free range eggs
1 avocado
½ lemon
2 Roma tomatoes (or 4-5 cherry tomatoes)
Maldon salt flakes
Freshly ground pepper
3 garlic gloves
Fresh rosemary



-Preheat oven to 400℉

-Wash tomatoes, cut them in half and 

place on a baking sheet lined with aluminum foil. Top with 

sea salt, pepper, whole garlic gloves 

and fresh rosemary 

-Place in oven and cook for 20 minutes. Once done, 

remove garlic and rosemary and set aside.

-Wash, peel and cube the sweet potato

-Add olive oil to a hot pan and cook 

sweet potatoes on medium heat for 

25 minutes, tossing them frequently

-Remove sweet potatoes from pan and set aside

-In a separate bowl, mix together 

avocado, add lemon juice, chili flakes, 

ground pepper and Maldon salt flakes

-Add eggs to a pan on medium heat

 (do not throw away the yolks!) and cook until done

-Add all ingredients to your plate and serve! 

Optional: top with some extra lemon

 juice, salt and hot sauce for some added flavor.