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!