½cupgreens of choice: micro greens, arugula, spinach, or other
Salt and pepper
Slice the sweet potato into 1/2 inch round pieces. You'll want 2-3 per serving.
Prep your greens: rough chop into bite size pieces, and position in the center of your plate. Save a couple pinches aside for top garnish. Lightly drizzle the greens with olive oil and add a pinch of salt.
Heat the skillet or griddle to medium heat.
Once hot, add olive oil, let heat for about 30 seconds, and then place the sweet potato slices into the pan.
Salt and pepper the side facing up.
Cook until starting to brown, and then flip. If starting from a raw sweet potato, this will take slightly longer and you may want your heat turned down a little so that the sweet potato slices don't over-brown before softening.
Once lightly browned, flip to get some color on the other side, and lightly season the first side.
Remove the sweet potato slices from the skillet and place directly on top of the prepped greens.
If you need to add a little extra oil to your skillet, do so. Then crack the two eggs into your skillet.
Season the eggs with a little salt and pepper while they cook. You can also sprinkle on some herbs (like oregano or thyme) or crushed red pepper for a little extra flavor.
Cook to your liking. A slightly runny yolk (medium or over-medium) will act as a tasty sauce for your dish.
Once cooked, add the eggs to the top of the sweet potato slices.
Garnish the top with the greens you reserved.
For a smoky flavor, add a little smoked paprika or chipotle chile powder (for smoky AND spicy) to the sweet potatoes while you are browning them.