There is no better way to celebrate a weekend morning run, hike or bike ride than with everyone’s favorite mid-morning meal that’s deliciously known as brunch. Instead of canceling out your hard work with grease and sugar, here is a healthy, hearty and super simple idea from Lynchburg Living contributor and local foodie Mikael Blido. He is known for his skills in the kitchen as well as his passion for eating clean.
Hull out the “meat” from a baked sweet potato and mash it with fork.
Smear the potato onto the middle of a plate.
In olive oil and butter, sauté half of a diced small onion or ¼ of a large onion with a diced sweet red pepper (or ½ of a red pepper and ½ of a yellow pepper for added color interest) and diced fresh portabella or button mushrooms (about four mushrooms). Add 1 teaspoon chopped parsley, a good pinch of kosher salt and fresh ground pepper to taste. Spoon a heap of the sautéed veggies over the warm potato mash.
Meanwhile cook the perfect sunny side up egg(s) in butter in a non-stick skillet and slide that onto the veggie potato pile. Dress with a sprig of parsley.
Add sliced avocado on the side for those who enjoy a bit of healthy fat.