After a long week interning in critical care, I decided to do something extra to celebrate the weekend. Something I always do after a long week is go to either Trader Joes or Wegmans (sometimes both) and purchase random items- and then brainstorm what I can do to make something out of it. This week- I bought sweet potatoes. I ended up making a sweet potato breakfast sandwich in a few simple steps. Instructions below:
- 1 medium, round sweet potato
- 2 eggs
- 2 alfresco's Chicken sausages ( I like this brand because it has a chicken sausage option and is lower in saturated fat, sodium, and is made without preservatives)
- 1/2 avocado
- 1 tbsp olive oil
1) Slice the sweet potato into 1/2 -1 inch rounded pieces. Coat in olive oil and bake at 400F for 15 minutes.
2) Microwave or pan-fry chicken sausages. Cut into 1/2 inch pieces.
3) Prepare eggs on stove top, omelette style (this makes it easy to cut out for the sandwich, and you can add cheese or vegetables as you wish)
4) Slice avocado
5) Put together your sandwiches and enjoy!
Ava is a Registered Dietitian with a BS in Nutritional Science from Penn State University. She completed her postgraduate dietetic internship at Penn Medicine Princeton Medical Center where she had a critical care concentration. She started her RD career working at a level one trauma center providing Medical Nutrition Therapy to patients in the Greater New York City area. She now resides in South Florida as her hospital's full time outpatient dietitian, overseeing outpatient nutrition for cardiometabolic, bariatric, and hospital medical nutrition therapy.