Editor’s note: This post comes to us courtesy of Los Angeles–based certified holistic nutritionist, wellness expert, and health coach Kelly LeVeque of Be Well by Kelly.
This recipe was inspired from a carnal craving for a cheesy breakfast sandwich, in fact, many recipes are inspired by my inner "foodie" with a goal to make it accessible to my gluten-free, dairy-free, or grain-free clientele. I love elevating a classic with nutritious ingredients or tweaking comfort food to make it clean. One of my favourites, the Japanese yam caramelizes to taste sweet and cheesy like nothing you have ever tasted; the arugula gives it the pepper kick; and the bacon, well, it speaks for itself. Enjoy.
Bacon (pastured, nitrate and sugar free)
Peel and grate the Japanese yam. Add 2 tbsp. of ghee to a pan on medium heat and do not let it smoke. Thinly layer 3 tbsp. of yam in the pan and cook 2-4 min until crisp and flip to cook the other side. Cook to desired thickness. Let cool on a paper towel or grate. Fry up your bacon and eggs. Layer the sandwich with arugula, bacon, and egg.