This is a great dish for brunch, of course, but it also makes a filling "breakfast for dinner."
- 4 slices thick-cut bacon, cut into ½-inch pieces
- 2 large sweet potatoes (about 10 oz each), peeled
- 2 tbsp. olive oil
- 2 small onions, halved and thinly sliced
- 4 tsp. chopped rosemary
- ½ tsp. coarse salt
- 8 large Brussels sprouts, halved and thinly sliced
- 4 large eggs
- Cook bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, 8 to 10 min.
- While bacon cooks, trim off potato ends. Cut potatoes on a spiral slicer, using standard blade. Trim noodles as needed to shorten.
- Drain bacon on paper towels. Discard fat and wipe out pan. Add 2 tsp oil and the onions. Cook over medium-high heat, stirring, until lightly browned, 7 to 10 min.
- Add another 2 tsp oil, the rosemary, potato noodles, and the salt, plus pepper to taste. Cook, tossing frequently, until noodles start to wilt, 4 to 5 min. Add Brussels sprouts and cook until sprouts have wilted and noodles are soft, about 4 min more, Transfer to 4 plates and keep warm.
- Wipe out pan, and add remaining 2 tsp oil. Crack eggs into pan, and cook to desired doneness, 4 to 6 min. Top each plate with an egg, and crumble bacon over top.
256 cal, 14 g fat (3 g saturated), 11 g protein, 23 g carb, 8 g sugar, 5 g fiber, 447 mg sodium, 191 mg cholesterol per serving
This recipe originally appeared in the October 2015 issue of Dr. Oz The Good Life.