I ate an egg.
Whoever you are, vegan or not, please don't judge me.
I have been eating eggs again for about two weeks, but I have hesitated to announce my decision on the blog for fear of a negative backlash from some of my vegan readers.
I hope all my fears are unfounded.
Why eggs? You might ask...
Well, for me, I suppose it all comes down to what feels right in my heart of hearts. My decision to become vegan was (or should I say "is" because I still eat vegan 95% of the time) based almost solely on my love of animals, my dislike of the way a number of animal products are produced, and my desire to play no role in that vicious cycle.
My beliefs on this topic have not changed at all.
So, how, you might ask, can I justify eating eggs while still holding these beliefs?
Just in case you care, I don't eat eggs every day (Honestly, I don't think I need that much cholesterol in my diet!). However, when I am craving them, or when they are called for in a recipe, I don't automatically subdue my craving or rush to the pantry for an egg substitute. As for eating out, I still eat almost exclusively vegan because most restaurants do not serve eggs that are grass-fed and unfertilized (if you know of a restaurant in Jacksonville that meets that criteria, by all means, let me know right away!).
So that's it.
That's my spill on eggs.
Whatever your personal belief on eggs - or any other food product for that matter - please know that my beliefs are my beliefs. I would never seek to impose them on someone other than myself.
Most importantly, thank you for listening, understanding, and not judging.
Who knew sweet potatoes could be the perfect vehicle for a softly baked egg?! By both capturing and absorbing the egg, the potato abounds in savory flavor and a delicate yet full-bodied texture. Feel free to top this potato with your favorite salsa, guacamole, refried beans, or cheese; or serve this beauty atop a bed of spicy greens like arugula for a bright, summery bite!
Sweet Potato Egg Boats
2 small/medium sweet potatoes
2 tsp Smart Balance (or butter)
1/2 tsp salt
1/4 tsp pepper
1-2 T nutritional yeast (or cheese)
- In a 400 degree oven, bake the sweet potatoes for 1 to 1 1/2 hours until soft to touch.
- Slice potatoes in half, scoop out a portion of the insides, and place the filling in a separate bowl.
- Carefully crack one egg per potato. I chose to place the yolk in one side of the potato, and the majority of the white in the other side.
- Sprinkle with salt and pepper.
- Return to the oven and continue baking for 10-15 minutes until the egg is set to your desired consistency.
- Meanwhile, mash the potato filling, add in a pinch of salt, pepper, and butter, and stir in 1-2 nutritional yeast (or cheese).
- Once the egg is baked, top the potato with the butter and mashed potato filling, sprinkle with a small amount of nutritional yeast (or cheese), and serve immediately.
As you can see, I chose to serve our Sweet Potato Egg Boats alongside roasted asparagus and onions. In my opinion, roasting really is the easiest and most delicious way to prepare vegetables. For this side dish in particular, all I did was:
- dice the onion and slice the asparagus into two inch pieces;
- toss the vegetables with EVOO, salt, and pepper; and
- roast for 20 minutes (flipping every 5-10 minutes).
It really is as easy as 1, 2, 3!
Question of the Day:
Do you like eggs? If so, do you prefer them scrambled, fried, over-easy, poached, hard-boiled, or hidden in recipes?!
Ally and Bo