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Lilly’s Table

 

Meal Detail

 

Breakfast

Eggs over Greens, Chipotle Sweet Potatoes and Coconut Rice

from the Week of May 13, 2012


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

This is a great way to use up weekly leftovers for breakfast that will be very different from the original dinners. Preheat the oven to 350. Dollop a servings worth of the coconut rice and sweet potatoes in a small baking dish, place in the oven for about 10 minutes. Toss periodically and continue to heat as you saute the greens and finally cook up the egg. Serve the Eggs and Greens on top.


Recipes for this Meal


Winter
Photo of Chipotle Sweet Potatoes
  • Easy
  • Medium
  • Hard
Chipotle Sweet Potatoes

Spicy chipotle mixed with sugary roasted sweet potatoes is a simple side for Mexican dishes instead of Spanish rice. Use chipotle peppers in adobe sauce, chopped up, or chipotle powder. Add more or less spice to your personal taste.


Winter
Photo of Coconut Rice
  • Easy
  • Medium
  • Hard
Coconut Rice

Brown rice is steamed and simmered in either coconut juice or the coconut liquid that may be leftover when cooking with just the “cream” of the full fat coconut milk. Just remember not to shake the coconut milk and the cream will scoop off easily.


Spring
Photo of Runny Eggs on Wilted Greens
  • Easy
  • Medium
  • Hard
Runny Eggs on Wilted Greens

We all have a different preference, runny, easy, over-hard, but placing eggs on top of wilted greens will give an incredible nutritional boost to your morning making it brighter and shinier.