Whoever heard of Sweet Potato Toasts? They are delicious! Making them in the toaster…brilliant! I love recipes from IowaGirlEats and this one did not disappoint. The only change I made was using Everything But the Bagel seasoning on the Sunny Side Up eggs and that was a game changer. I mentioned this recipe to a friend who suggested replacing the sautéed spinach with mushrooms…that is next on the list!
IowaGirlEats also suggests eating the sweet potato toasts with other toppings. I tried it with peanut butter and it was so good. I toasted several slices of sweet potato to use another day, storing them in the refrigerator. Heated up in the microwave, they were equally as good.
Sweet Potato Toasts with Eggs, Avocado & Spinach
1 small sweet potato, cut lengthwise into 1/4″ slices
1 giant handful baby spinach
evoo, garlic salt, seasonings (I used Everything But the Bagel Seasoning)
Add a sweet potato slice to each toaster slot then toast on high for the longest duration offered by your toaster. Flip and rotate the sweet potato slices then toast again on high and for the longest duration. If the sweet potato slices aren’t tender by this point, flip and rotate once more then toast a third time (might only need half the duration as previous rounds.) Top toasted sweet potato slices with avocado mashed with a little garlic salt then set aside.
Meanwhile, place a small skillet over medium-high heat then add a drizzle of extra virgin olive oil. Add baby spinach then season with garlic salt and saute until tender. Place on top of mashed avocado.
Turn heat down to medium then cook eggs to your liking – sunny side up, fried, scrambled, etc. – seasoning with the seasoning of your choice (I used steak seasoning but garlic salt and pepper is just fine!) Place eggs on top of spinach then serve.
Fresh local sweet corn, zucchini from the garden and delicious mushrooms are a wonderful combination for this savory pie. My daughters do not like mushrooms, but another vegetable (roasted peppers, additional corn, etc.) would be just as good. I have served the pie warm and cold and enjoyed them both. This pie is so versatile it could be served for brunch or a light summer supper with a salad or with juicy garden tomatoes.
Sweet Corn & Zucchini Pie
4 tablespoons butter
half of a yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced very thinly (about 4 cups)
8 ounces sliced mushrooms
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
12 ounces shredded cheese (I used both Mozzarella)
Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
After a busy morning with the local children, we were ready to sit, eat and share stories of our busy, busy morning. Again, the FEV cooking staff did not disappoint.
The afternoon ahead included coffee picking. (My June 12 post will address my Nicaragua coffee experience). Our hostess discovered a red eyed tree frog near the dining room. I didn’t kiss it (no prince needed at this time), but I did hold it. So colorful and amazing!
The grounds of Finca Esperanza Verde have beautiful flowers everywhere. This day a large white orchid was blooming, for one day only, and graced our table in the dining room.
After the coffee hike, it was time to eat again…oh shoot! (I jest). Even in the small, efficient kitchen of FEV, the cooking staff got creative. I love, in the photo below, the presentation of the sliced squash with melted cheese to resemble a cooked egg. Makes me smile to look at it again!
Tomorrow morning we will say good-bye to the wonderful staff of Finca Esperanza Verde and continue our adventure in San Ramon with local hosts.
My brother and his wife told me about this dish 20+ years ago and I collected the recipe but never made it…until…this summer. I had the great fortune of attending a yoga retreat in Copper Mountain Colorado this summer with wonderful gal pals. Our friend, Sue, made this dish for dinner one evening served with a salad and fruit and VOILA…it was a hit.
This dish is so easy and so tasty….my mouth is watering. My grown daughters and significant others are also in love with this dish that can be served for breakfast, lunch or dinner. Only three ingredients. Can you believe it? You won’t be disappointed!
GREEN CHILE PIE
7 ounce can of green chiles
3/4 pound shredded, Monterey Jack Cheese
Grease a pie plate. Spread chiles in bottom of pie plate. Shred cheese and spread over the chiles. Beat 4 eggs and pour evenly over the cheese.
Bake at 275 degrees for 1 hour. Cut into wedges or squares and serve with any of the following: salsa, sour cream, fresh cilantro, guacamole.