Author Notes: If you think it takes a lot of time to cook yams, this recipe will change your mind. Sliced thin enough, they can sauté to tender and delicious in less than ten minutes. Add scrambled eggs and the green vegetable of your choice, and you have a healthy breakfast trio that you can whip up any weekday morning. Coconut oil adds a luscious boost of flavor. —katie hill
heaping teaspoon of coconut oil
thin slices of unpeeled yam (approx. ?" thick)
green vegetable in season -- asparagus, broccoli, beet greens,spinach, etc. -- enough to pile in the palm of your hand
- Heat the coconut oil in a heavy bottomed pan big enough to also scramble your eggs in (cast iron is ideal).
- Slice your yam and put the pieces in a single layer in the pan to sauté.
- Cut your green vegetable of choice into bite size pieces and steam or wilt in a pan with a little water.
- While your green vegetable is cooking, flip the yam slices once.
- Beat your eggs.
- When your vegetable is steamed or wilted, take it off the heat. Your yam slices will be done, too (pierce with a fork to make sure) so you can place them on your plate.
- Scramble your eggs in the yam pan, draining a bit of coconut oil off first if you need to.
- Finish plating. Layer some of your green vegetables on top of the yam slices, then the scrambled eggs, and top with the rest of your green vegetables.
- Season as you wish, with salt and pepper and/or fresh herbs.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe