Breakfast… yum. Pasta… yum. BREAKFAST PASTA? Double yum!

I invented this while peeling a sweet potato for my sweet husband’s breakfast. Basically, I just kept peeling. Yup! I’m a genius (and a great wife). That pasta is made with a vegetable peeler. No need to go buy some fancy mandoline contraption or sexy vegetable spiral slicer. Just attack your tuber with a regular ol’ peeler and you’ve got noodles!

Working on a lunch/dinner version with a creamy sage and nutmeg sauce.

Breakfast Pasta

1/2 large yam, skin off
2 eggs
1-2 slices of bacon. (or 3… or 5)

1. After peeling the skin off the yam, continue to peel the flesh until you have about 1/2 c. – 3/4 c. of “pasta”.

   

2. Cook your bacon, either in a skillet or in the oven. Set aside.
3. In a medium skillet, heat some coconut oil and then add yam pasta. Add in any spices like salt, pepper, cayenne, basil, etc.
4. Sauté until slightly wilted. Remove from pan and put on a plate.
5. Use more coconut oil or rendered bacon fat and scramble 2 eggs. (Side note: if I were making this for me I would have fried the eggs over easy and then used the runny yolks as a sauce)
6. Top the pasta with chopped bacon and the eggs.

   

7. EAT