Coconut Egg scramble with Pico and Diced Cinnamon Sweet Potato
2 Tbsp Coconut milk or cream (I use milk but its also good with cream)
One sweet Potato
Ghee or Homemade coconut butter (if you have it. Butter substitutes will also work)
Fresh Pico (I usually make pico but for time saving I buy the no salt version of pico that my store sells, They make it fresh and its delicious with only veggies)
Heat a nonstick skillet on medium heat. Place bacon in skillet and cook to desired crispness. Line a heatproof bowl with paper towels and drain the bacon grease slowly making sure to seperate out the burnt bits and keep the grease at the bottom of the bowl or container. Wipe pan slightly then throw out paper towel. Keep bacon grease in a sealed container to use for cooking abother recipe. Put skillet back on medium low heat. Scramble both eggs with the coconut milk. Once fully srambled and combined pour into hot skillet. Once the eggs begin to bubble up its time to flip the egg mix and break slightly with the spatula. (About three minutes) If pan starts to get too hot put it on low heat. Once eggs are fluffy and fully cooked put on plate. Top eggs with the fresh pico. While the bacon and eggs are cooking take sweet potato and dice it into chunks. Place in a microwave safe bowl and top with a small amount of ghee (about 1 tbsp) or butter substitute. Place in microwave on one potato setting. Once done top with desired amount of cinnamon and stir. Serve along side the scrambed eggs and bacon. Enjoy!!