Eggs are one of my favorite foods, likely the animal product most difficult for me to give up, were I to go vegan.
This morning, we had one of our favorite breakfasts, a poached egg perched atop a patty of Indian-spiced sweet potatoes, a thin slice of grilled ham, and topped with a sweet and smoky hot sauce.
This dish evolved over time. I’m prone to put an egg on many leftovers, transforming something that might be a bit dull into a rich and enticing treat: Soups and vegetable dishes of any sort are likely candidates.
The sweet potatoes have their own story. Many years ago, I encountered the cookbooks of Suvir Saran, whose recipes incorporate the flavors of his native India into his New York home and restaurants. This dish started its life as a butternut squash dish, delicious in its own right. http://nymag.com/listings/recipe/sweet-and-sour-butternut/ Reasoning that if it worked with butternut squash, it would also work with sweet potatoes, I gave it a try and a new house staple was born. We make big batches, and keep leftovers in the freezer, ready when we are.
The sweet potatoes are formed into patties, browned in a pan, and then layered with a poached egg and slice of ham if desired. The final topping is some hot sauce. Our favorite is a local product, YinYang, http://www.yinyanghotsauce.com, which has a mix of sweet fruitiness and the heat and smoke of chiles. A little goes a long way, and it complements and unites the flavors of each component.
This small stack has such a mix of flavors and textures: sweet, salty, spicy, smoky, chewy, smooth, crusty. A sensory delight, and healthy breakfast as well, with protein, fats and complex carbs in a good balance. What’s not to like?