Pecan Sage Breakfast Bowl

Pecans are a classic Southern American staple, bringing rich crunch to breakfast as readily as dessert. This bowl pairs roasted sweet potato and fresh sage with toasted pecans and eggs for a savory, herb-kissed morning meal.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 485 cal
• 20g protein
• 28g carbs
• 34g fat
• 3g fiber

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Ingredients

• 1 1/2 cups fresh pecan halves
• 12 leaves fresh sage leaves
• 8 large eggs
• 2 medium sweet potato
• 4 cups baby spinach
• 1 pint cherry tomatoes
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 3 garlic cloves
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 cup crumbled feta

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment. Scrub the sweet potatoes, dice them into 3/4-inch cubes, and toss with a drizzle of olive oil, salt, pepper, and smoked paprika until evenly coated.
2. 2Spread the sweet potato cubes in a single layer and roast for 20 to 25 minutes, flipping halfway, until the edges are caramelized and the centers are tender when pierced with a fork.
3. 3While the potatoes roast, roughly chop most of the pecan halves, reserving whole halves for garnish. Mince the garlic and stack the sage leaves, then thinly slice them into ribbons.
4. 4Heat a large 12-inch nonstick skillet over medium heat. Add the remaining olive oil and the chopped pecans. Toast, stirring often, for 3 to 4 minutes until fragrant and a shade darker; watch closely so they do not scorch. Transfer the toasted pecans to a plate.
5. 5In the same skillet melt the butter over medium heat. Add the sage ribbons and thyme; cook 30 to 45 seconds until the sage crisps slightly and smells woodsy. Stir in the garlic and cook another 20 seconds until just aromatic.
6. 6Crack the eggs into a bowl, season lightly with salt and pepper, and whisk until the yolks and whites are fully blended and slightly frothy. Pour the eggs into the herbed butter and reduce heat to medium-low.
7. 7Gently push the eggs from the edges toward the center with a spatula, forming soft curds. Cook 2 to 3 minutes until just set but still glossy and moist; remove from heat so they do not overcook.
8. 8Wilt the spinach in the warm skillet off the heat for 30 seconds, or briefly toss it with the hot roasted sweet potatoes so it softens without turning soggy. Halve the cherry tomatoes.
9. 9Divide the roasted sweet potatoes and wilted spinach among four bowls. Top each with a portion of the soft scrambled eggs, toasted pecans, and halved tomatoes.
10. 10Finish with crumbled feta, the reserved whole pecan halves, a few extra sage leaves if desired, and a final grind of black pepper. Serve immediately while the eggs are still creamy.