1 small sweet potato, peeled and cut into 1/4 inch thick slices
1 C frozen spinach (of course, fresh spinach works too!), defrost under hot water and squeeze to remove excess water
1/2 avocado, skin removed and sliced
Ghee or olive oil
In a small fry pan over medium heat, melt 2 tsp of ghee or olive oil. Place the slices of sweet potato in the pan and season with sea salt and black pepper. Cover and cook for 3-5 minutes or until the sweet potato starts to feel tender.
Flip the potatoes over and continue cooking for a few more minutes so that both sides brown a little bit. In another pan over medium heat (while the sweet potato is cooking), melt 2 tsp of ghee or olive oil. Add the spinach and cook until warmed through. Season with salt and pepper.
Wipe out the spinach pan, add 2 tsp of ghee or olive oil and fry your egg. Place the egg, spinach, and sweet potato on the plate. Add the sliced avocado. Squeeze fresh lemon juice over the sweet potato, spinach, and avocado. Finish with a final sprinkle of sea salt and black pepper.