If you've been cooking for toddlers lately, we know you've been living it up. There's nothing more gourmet than getting to sneak a few delicious bites of plain pasta for your dinner, before your little one asks you to squirt half a bottle of ketchup on it. Jokes aside, we made a venn diagram of what our kids like to eat, what we like to eat, and what overlaps and we came up with mac & cheese and coco puffs. Thus, we need some dinner ideas for the times when your neighbor talks about her post-workout wild salmon and quinoa, and you realize your body has not received any nutrients beyond your daily Flinestone vitamin.
So here's one possible solution to your problem: Sunny side up eggs on sweet potato toast. It's super easy, it's delish, and you can store any extra sweet potato slices back in your fridge for tomorrow aka six weeks later when you remember they're there. It's also surprisingly filling, especially if you have more than two slices of the "toast". If you don't want more eggs, you can put cheese, tomatoes, or even PB and banana slices on the sweet potatoes to fill you up.
SUNNY SIDE UP EGGS WITH SWEET POTATO TOAST
1 sweet potato
salt, pepper, garlic powder to taste
parsley flakes to make it look fancy
Preheat your oven to about 400 degrees. Slice the sweet potato into into about 1/2 inch slices. Be careful that part can be a bit tricky. Line the sweet potato slices on a baking sheet (or foil pan) and spray both sides generously with cooking spray. Sprinkle with spices. roast in the oven for about 15-20 minutes. If you want it crispier, put your oven on broil or an extra high temp for the last two minutes. Flip to the other side if you're going for extra extra crispy.
As for those eggs, fry them up in a pan the best way you like. Poaching works too.