Sweet n' Savory Eggs

These eggs are yummy for breakfast or lunch! I made up the recipe one morning when I didn't know if I wanted a sweet breakfast or a savory one!
Serves 3

1 sweet potato diced
1/2 large yellow onion
5 cloves garlic
1 apple diced (I like fuji)
6 eggs
Olive oil or Coconut Oil (approx 3-4 T)
Sharp Cheddar Cheese (I like Tillamook vintage white)
Fresh Cilantro (or any favorite herb) approx 1/2 cup chopped
large frypan (I use a cast iron skillet)
Salt and Pepper to taste

1) Heat pan on med-low heat and add oil and sweet potato. Cook until browned and almost completely soft.
2) Add onions cook until carmelized and a little browned.
3) Add apples, garlic and cilantro and cook 1 min and then add eggs.
4) If you are not using a non-stick pan (to be healthier) you can mush all ingredients to one side of the pan and add some water to the other side.
5) When the eggs are firm to the touch. Remove from heat and add cheese to melt on the top.
6) Add salt and pepper to taste.
7) Serve and enjoy.

Don't know what to do with Turnips? Make a Souffle!

I came up with this recipe when I was pregnant because I had a goal to try a new vegetable, (or one I didn't eat very often) every time I went to the grocery store. I never have really loved the taste of turnips, so I got them home and did some creative thinking to see if I could cook up something yummy. Luckily this turned out fabulously my first try!

My pregant belly :)

The second time I made this I only had a couple turnips, so I mixed in some sweet potatoes which made for a delightful twist!

Ingredients:

1 1/2 pounds turnips, peeled and sliced

1 1/2 teaspoons salt, divided

1/2 teaspoon sugar

1/2 cup butter or margarine

2 tablespoons all-purpose flour

2/3 cup milk

4 eggs, separated

How to make it:

Place turnips, 1/2 teaspoon of salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk or butter). Set aside.

In another saucepan, melt butter; stir in the flour and remaining salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in 1/2 cup hot milk mixture. Return all to pan; cook and stir for 1 minute. Stir in turnips; remove from the heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased 11-in. x 7-in. x 2-in. glass baking dish. 

 Bake, uncovered, at 350 degrees for 30 minutes or until golden brown.