Friday Recipe - Sweet Egg Stacks with Glazed Long Beans

Well, this recipe will be MOSTLY from the market. Carrots aren't really in season yet, so I jumped the gun a bit here. But I couldn't resist. And sweet potatoes are a favorite at my house so I couldn't resist when I saw them at the market this week. You might be getting a bunch of sweet potato recipes over the next couple months. You've been warned.

So, this meal doesn't take very long to prepare. You need a machine with which to shred carrots and potatoes, a large skillet and a boiling pot. And lots of eggs.

MAKES 4 SERVINGS

SWEET EGG STACKS
*Recipe from Multiply Delicious
Ingredients:

• 1 cup shredded sweet potato (took about half my sweet potato)

Dry ingredients

• 1 cup shredded carrots (took less than two large carrots; maybe only one)
• 8 eggs (sounds like a lot, but only 2 per person!)
• 4 teaspoons coconut flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon sea salt
• dash of nutmeg
• coconut oil

GLAZED LONG BEANS
Ingredients:

1 bunch long beans, onion, garlic

• 2 bunches long beans (~1 pound)
• handful diced onion
• 1/2 Tablespoon minced ginger (or 1 tsp ground) *adjust for your tastes... I prefer only a hint
• 1 Tablespoon minced garlic
• Dash red pepper flakes
• 1/2 cup stock (any flavor)
• 1 Tablespoon honey
• Sprinkle of sesame seeds (Approx 1 Tbsp)

Ah! Forgot the ginger!!

Ok, I prefer my eggs hot versus the long beans, so we need to cook those first. However, to ensure they don't sit too long, we want to prepare the egg stackers first.

Wash and shred your carrots and potato and place into a bowl. In a separate bowl, combine the coconut flour, cinnamon, ginger, nutmeg and sea salt. Add this to the sweet potato and carrot bowl. Then whisk together 4 eggs; add this to the potato/carrot mix. This is skillet-ready so let's hop over to the beans.
Boil water and a pinch of salt in a large pot. Add the long beans and cook about 2 minutes, or until they start to get tender. Set aside.
Place some coconut oil (not too much - we will be using it for the egg stackers as well) in the skillet and warm to medium-high heat. Cook your onions, ginger (if fresh and not ground) and garlic in the skillet. After a couple minutes, add the red pepper flakes and long beans. If you have ground ginger, sprinkle this on the long beans now. Cook another 5 minutes and add the stock and honey. Let the beans cook in the broth until ti is mostly soaked into the beans. Remove from skillet and garnish with salt and pepper, if desired. Keep them in a warmed oven if you want to keep them hot.

Now, clean off the skillet or get a second skillet to make the sweet egg stacks. (Or don't! If you don't mind mixing your food.) Again, add your coconut oil and turn the stove top to medium heat. Once the skillet is warmed up, form the carrot/potato mixture into 4 even patties and place into skillet. After a couple minutes, flip to cook the other side. Once these are done, set on your serving plates with the long beans. The final step is to fry some eggs however you prefer (we like over-medium in our household so the whites are firm and the yolks run all over the stackers!) and set them atop your stackers. Bon appetit!

Estimated nutritional value (per serving):
*Assumed 2 Tbsp coconut oil

Energy

• 315 calories
• only 250 without coconut oil
• 14g fat; 6g saturated
• 11g and 3g if no coconut oil
• 24 carbs, 6g fiber, 9g sugar
• approx. half sugar is honey
• 8% sodium - NOT INCLUDING SEA SALT
• 94% cholesterol
• all from eggs

Vitamins/Minerals

• 168% Vitamin A
• 48% Selenium; 40% Vitamin D
• 36% Riboflavin; 34% Manganese
• 20-30%: Phosphorus, Vitamin K, Folate, B12, Vitamin C, B6
• 15-19%: Vitamin E, Iron, Pan. Acid, Copper, Calcium

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