Breakfast for the win.

For the Egg:

Non-stick pan, on LOW heat, covered.

1 tsp Coconut oil

3-4 minute cook time.

For the Sweet Potatoes:

Chop one in half, cut into pieces.

Small pot, on medium heat.

1.5 tbsp Coconut oil.

Chopped Rosemary (I used about 2 tbsp)

Pinch Sea Salt.

Continue to toss.

13 minute cook time.

For the Kale:

Chopped and cleaned.

Non-stick pan, on medium.

1 tbsp Coconut Oil.

3-4 minute cook time.

These simple flavors were SO delicious. Bon Apetit!