Years ago I often referenced a good friend’s inspirational recipe of “Sweet and Sour Vegetables.”  In all honesty, there was nothing sweet and sour about this amalgamation of flavors.  Given that it presumed somewhat of an Asian flair, including the addition of both tamari and ginger, and incorporated sweet potatoes, I suppose the name was distantly appropriate.  The meal was certainly delicious – each and every time I altered it in my own gifted way – but it no where near resembled the sickly-sweet and grossly-sour fried concoction served at the awfully Americanized and so unfortunately frequented Chinese restaurants we see these days.  That is a good thing.

I was so reminded of Esther’s “Sweet and Sour Vegetables” stir-fry recipe as I put together the components of this meal.  Not only was the grounding strength and warming elements of the luscious sweet potato tuber comforting as I sat down at the table with my morning meal, but my friend’s grounding and warming presence became a part of this dish.  I find that the spirit and emotion involved in the preparation of a nourishing meal is overwhelming present upon partaking, and was pleased to have felt that power in this heart-warming and yummy meal.  To truly nourish is to truly love.

Nourish yourself this morning.

Love yourself this morning.

And, of course, enjoy the butter and the bacon…

Sweet and Savory Breakfast Scramble

3 slices pastured bacon
2 Tbs. Kerrygold butter (yes, it MUST be Kerrygold.  There is nothing like it.)
3 large eggs
1 zucchini, cubed or diced
1 large sweet potato, baked and sliced
Sea salt, plenty to taste
Ground nutmeg, 1/4 tsp. or more, depending on your preference

In a medium skillet, over medium to low heat, fry the bacon until perfectly crispy.  Set aside.  (Alternatively, you may cook your bacon in the oven, per your preference).  In a separate skillet, over low heat, melt the butter and swirl to evenly coat the pan.  Add both the eggs and the zucchini, stirring and scrambling until the eggs are just beginning to firm and the squash is beginning to soften and brown.  Add sliced sweet potatoes to coat in the tasty butter and heat through.  Remove from heat.  Stir in plenty of the best salt around.  Add the bacon (whole slices or diced), and sprinkle with nutmeg.  SO delicious.  Feel the nourishment and love this morning.