In a non-stick frying pan heat the coconut oil over medium low heat.
Add the grated sweet potato to the pan in a single layer and allow to cook for about 2 minutes until it is slightly browned on the bottom. Flip over then add a dash of salt and pepper along with the kale.
Allow the kale to wilt and the sweet potato to brown some more. Make two little "holes" in the nest and crack the eggs into the "holes"
Cook the eggs until the whites are cooked through, then flip and cook for an additional minute.
Serve over medium as a little runny egg tastes amazing with the crisp kale and sweet potato.
Omit the sweet potato to make this Phase 1
Protein: 1 Fat: 1 Veg: 1.5 Fruit: 0
1 tsp coconut oil
2 oz of grated sweet potato (about 1/2 small sw potato)