Roasted slices of sweet potatoes make for a great supporting act to fried eggs. Using ghee still gives that buttery flavor and helps get the eggs' edges perfectly crisped while lowering the amount of calories and making a dairy-free breakfast.
- 2 eggs, pasture-raised
- 1 large sweet potato
- 2 tablespoons 4th and Heart original ghee butter
- 2 tablespoon 4th and Heart Himalayan pink salt ghee butter
1. Preheat oven to 350ºF. Place a wire rack on a large rimmed baking sheet.
2. Trim both ends from the sweet potato using a knife. Slice sweet potato lengthwise into ¼-inch thick slabs using a knife or mandolin slicer. Spread ghee on the sweet potato slices. Arrange the slab(s) in a single layer on the wire rack. Bake for 15 to 20 minutes or until sweet potato is tender (may vary based on altitude or oven type. When done, a fork will sink through it)
3. Heat the pan. Add 4th and Heart Himalayan pink salt Ghee butter. Carefully drop the egg into the pan and leave it until it gets crispy. Carefully remove the egg from the pan.
4. Remove the sweet potato from the oven and allow to cool on wire rack. Place on a plate and spread 4th and Heart Himalayan pink salt Ghee butter, then place the egg over it. Enjoy!