I just finished my very first Whole30 and It’s been an amazing experience!  An awesome side-effect has been meeting more people in the Paleo community, so when Paleo Demystified asked me to contribute a guest post, I jumped at the chance!

I knew I wanted to create something that was Whole30 friendly, and I decided to do an egg dish, because is one of the less expensive, versatile proteins available!

What you’ll need:

Whole30 Approved Ingredients

  • An oven, pre-heated to 450
  • greased 12 inch cast-iron skillet ( )
  • a second skillet for cooking the vegetables
  • 1 garnet yam, peeled and sliced very thin (use a food processor or mandoline if you prefer)
  • oil of your choice to grease the pan and saute the vegetables (I used ghee – )
  • 2 pieces of prosciutto
  • 1 red onion, diced
  • 1 cup baby bella mushrooms, sliced
  • 6 cups (about 1 bunch) tuscan kale, chopped, stems removed, or another green of your choice, I mean I heard there’s a
  • salt, pepper and red pepper flakes to taste
  • 4 eggs at room temperature

  1. Begin by preheating your oven to 450 degrees, and peeling and slicing your yam. Then line the bottom of the pan with your yam, taking care to overlap, as the yams will shrink as they bake. Salt and pepper to taste.  Bake until the potatoes are tender and beginning to brown around the edges, about 15 minutes, in my case.
  2. About 10 minutes in, I added a couple pieces of prosciutto to the pan to crisp up, and it didn’t hurt any that it flavored the crust a little bit!
  3. While your crust is baking, add a tablespoon of oil/fat to your second skillet and saute over medium heat until the onion until translucent.
  4. Add your mushrooms second, and throw in some salt, pepper and red pepper flakes for seasoning.  Saute until the mushrooms have released their liquid, then add your kale.
  5. Saute your kale until tender (5-10 minutes depending on the size of your chop).  Take a bite of the final mix to make sure you’re happy with the seasoning.
  6. Chop up your crispy prosciutto and add to the kale mixture.  Change your oven to broil (my broiler only has 1 setting, but if you have multiple settings, go with high).
  7. Scoop your filling into your yam crust and make four divots in the filling and carefully crack your eggs into the divots.  Place your pan under your pre-heated broiler (about 6 inches away) and cook until the whites are just set, it’s very easy to overcook eggs this way, and you really want a runny yolk if you can get one.
  8. Remove from the oven and let set for 5-10 minutes (make sure you’re satisfied with the doneness of the eggs).  Top with fresh parsley, especially if you’re a fancy food-blogger-type.
  9. Grab a spatula and serve!

Sweet Potato and Kale Egg Bake

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