Sweet Potato Pasta with Fried Eggs


I love most any pasta topped with a fried egg. In fact, most any food seems to be better with a fried egg either a-top, or alongside the main component of the dish. Last week were were sans eggs. I didn’t know what to do with myself. We rely on eggs so much for meals.


I thought about adding some pasta to this dish. But, when veggies are thinly sliced and steamed they take on a texture that’s very similar to homemade pasta. So, I’m saving the pasta for another day. These sweet potatoes and the thinly sliced collard greens work just fine.


After being steamed they’re tossed with some olive oil, lemon zest, and fresh herbs. It’s bright, fresh, and tastes like spring.


My favorite way to fry an egg is over medium-high heat. I like my yolk to be runny, but not the whites, so I flip then turn the heat off. But, of course, cook ’em however you like ’em best.


I like the yolks to be runny so that when broken they add to the sauce to make it extra rich and delicious. I served this with just one egg per person. But, both Tim and I thought that two eggs would be even better. We wanted some eggy goodness in every bite.


My perfect bite includes a bit of sweet potato, collard greens, some parmesan, a bit of the olive oil sauce, and a big piece of egg with yummy yolk. Just heavenly.


We ate this for lunch, outside, enjoying the beautiful spring weather.

Happy Eating!

Sweet Potato Pasta with Fried Eggs
Serves: 2
  • 2-3 C sweet potatoes (about 1 medium), shaved into thin strips
  • 2 C collard greens, cut into strips
  • 1 T lemon zest
  • 1 T lemon juice
  • to taste salt
  • to taste pepper
  • 3 T olive oil
  • pinch cayenne
  • 1 T parsley, diced
  • 1 t balsamic vinegar
  • olive oil
  • to taste salt
  • 1-2 eggs/person
  • ¼ parmesan, shaved
  1. Heat about 1-2 inches water in a pot with a steamer basket. Place sweet potatoes and greens in steamer basket, cover, and steam for about 8 minutes, or until sweet potatoes are tender, but not mushy.
  2. Toss sweet potatoes and collard greens with olive oil through balsamic vinegar. Taste and adjust seasoning if needed.
  3. Heat a skillet over medium-high, add oil, and cook eggs, adding salt. Flip if desired and cook until they're done the way you like them.
  4. Serve sweet potato pasta topped with eggs and parmesan cheese.


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Gluten-Free Cornmeal Pancakes with Almond Butter and Apples


Breakfast food is good any time of the day. Take these pancakes for example. They’re simple enough to whip up in the morning when it’s a little earlier than you might like to be up. And, they’re filling enough to be eaten for lunch or dinner.


I’ve made cornmeal pancakes quite a few times before. I’ve written about different ways that I like to top them. Of course, they’re amazing just out of the skillet with nothing but maple syrup. But, I love to make a pancake breakfast (or lunch or dinner) into a hearty meal, so I like to add a bunch of toppings.

Today, I went with Burroughs Family Farms almond butter. If you haven’t tried it before, you are missing out… It’s seriously good stuff. (It would also be great on Stuffed French Toast, if you’re looking for another way to use it.) I thought that apples would be great with the almond butter (whatever fruit is in season will work: pears, persimmons, peaches, plums, nectarines, cherries… they’d all be amazing, or if you’ve got some homemade Peach Sauce, that would be delicious too). Then for a bit of brightness, I added some lemon zest. Do this. So tasty!


The pancake basics come together pretty quickly. The dry ingredients are whisked together separately from the wet ones. The wet ones include a Burroughs Family Farm egg. Love the color of that yolk!


Everyone gets whisked together to make a not too thin, not too thick batter.


These are smaller pancakes (which is why I can eat the whole batch on my own if I’m not careful). Just 2-3 tablespoons of batter is all that you’ll need for each one.


They cook a bit quicker than regular pancakes too. They just need about one minute on each side.


And then they’re ready to be topped with that almond butter.

Go for it!


You can top each one with apples and stack ’em, or just arrange them on the plate. Then add some lemon zest, a squeeze of lemon, and some maple syrup. If you wanted to make this meal even better, you could add a fried egg on the side… because a fried egg makes pretty much any meal just that much yummier. ;)


Happy Eating!

Cornmeal Pancakes with Almond Butter and Apples
Serves: 2
  • 1 apple, chopped
  • 1 t lemon juice
  • ½ C cornmeal
  • ½ t baking soda
  • 1 t baking powder
  • pinch salt
  • 1 egg
  • ½ T maple syrup
  • 1 t coconut oil (plus more for cooking)
  • ¼ C buttermilk (or 1 T white vinegar and pour in milk to ¼ C, stir with a fork and let sit 5 min)
  • almond butter, for serving
  • lemon zest, for serving
  • maple syrup, for serving
  • lemon juice, for serving
  1. Toss apples with lemon juice. Set aside.
  2. Whisk together cornmeal through salt. In a separate bowl whisk egg through buttermilk. Add wet ingredients to dry. Stir to combine.
  3. Heat a skillet over medium-low heat. Add a bit of coconut oil. When oil is hot add about 2-3 T of the batter. Cook for about 1 minute on first side (or until bubbles appear and do not pop), then another minute (or less) on the second side. Cook in batches until all batter has been used.
  4. Serve topped with almond butter, apples, lemon zest, maple syrup, and lemon juice.
Nutrition Information
Serving size: 4-5 small pancakes

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Zucchini Hot Dish using BFF eggs, evoo and cheese!

My grandma was one heck of a cook and baker!  She blessed us with the food and was good at keeping all the recipes.  One of my favorites she made was what she called Zucchini Hot Dish.  I decided to make it this afternoon because #1 I was craving it and #2 I had some squash I needed to use up.  Turns out this is a great recipe for using BFF’s products.  Ingredient list:

1 cup bisquick

1 cup rice (cooked)

3 cups zucchini (or any squash you can grate up)

5  eggs

1-2 green onions

2 TB oil

1/2 cup parmesan cheese

3 out of the 7 ingredients can/should be BFF products!  I used BFF eggs, BFF’s Grass to Gold Cheese, and BFF’s Extra Virgin Olive Oil.  I also swapped out the bisquick for pamela’s baking and pancake mix since we eat gluten free.

What to do:

Whisk the eggs, add cooked rice, shredded zucchini, cheese, onion, bisquick (or other flour substitute), and oil.  I added some garlic salt to this as well.  mix well and put in a big pie pan.  I sprinkled more cheese on top.  Bake at 375 for 40-45 min. This is what it comes out like…


This was our dinner tonight.  Cucumber, Tomato and Onion Salad with BFF EVOO and 18 year Aged Balsamic Vinegar! with our Zucchini Hot Dish! Yum!!

BFF dinner

I hope you enjoy this dish as much as our family does!

Benina :)

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