Paleo Irish Breakfast
Servings 4
Ingredients
- 2 medium sweet potatoes cut into 1/2 inch vertical slices
- 1 teaspoon olive oil
- 8 links pork breakfast sausage
- 8 slices thick-cut bacon
- 2 tomatoes cut into 1/4 inch rounds
- 10 ounces button mushrooms
- sea salt
- black pepper
- grass-fed Irish butter
Instructions
- Preheat the oven to 400°F.
- Place the sweet potato slices on a baking sheet and toast for 20 minutes, flipping halfway through, until just tender.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausages and brown for 8-9 minutes, turning constantly, until cooked through. Drain on paper towels and transfer to a plate.
- Add the bacon to the skillet and cook for 7-8 minutes, flipping constantly, until cooked. Drain on paper towels and transfer to a plate.
- Once the sweet potatoes are done, remove them from the oven and lower the heat to 200°F. Place the bacon and sausage inside to keep warm.
- Add the tomatoes and mushrooms to the skillet. Cook the tomatoes until the are blistered, turning once, and the mushrooms until they are tender. Transfer to a plate and season with salt and pepper.
- Reduce the heat to low and crack in the eggs, adding butter if necessary). Fry as desired.
- Divide the sausage, bacon, tomatoes, mushrooms, and eggs between four plates. Butter the sweet potato toast and enjoy.