Sunday Brunchfast!

Eggs Avocado.jpg

OK, "Brunchfast" isn't a word. But this meal falls somewhere on the breakfasty-brunchy spectrum, since there are eggs with all the trimmings but no pastries and mimosas. Just go with me on this 😇! Whatever the mealtime, this locally-inspired dish was the perfect start to the week! Keep in mind the tomatoes are an AIP reintro.


•1 small-medium sweet potatoes, Diced into small pieces
•1 tbsp Extra virgin olive oil
•1 tsp garlic powder
•1/2 tsp sea salt
•2 sprigs fresh Rosemary (plus a bit for garnish)

  1. Coat the potatoes in all seasonings.
  2. In a skillet, warm the olive oil to medium then add the potatoes.
  3. Cover and cook until soft.
  4. Uncover and cook until it begins to crisp.
  5. Garnish with fresh Rosemary. 



•1 cup Balsamic Vinegar
•2 tbsp Raw Honey

  1. Combine and heat to a low boil.
  2. Reduce heat and allow to cook until the dressing coats a spoon (15-20 minutes). 
  3. Remove from heat and allow to come to room temperature. It will continue to thicken as it cools.
  4. Use a small spoon to drizzle over Avocado Smash



•1 large avocado
•1/4 tsp Sea Salt
•1/4 tsp fresh Lemon Juice

  1. Combine the flesh of the Avocado with salt and lemon and smash with a fork. Leave texture a bit "chunky".
  2. Scoop a Tbsp (or desired amount) on top of tomato slice (or egg if omitting the tomato).
  3. Top the mashed Avocado with Balsamic Reduction drizzle.