The day after my fabulous French onion soup experiment I still had about a half a block of Gruyere cheese left in the fridge, so I used the opportunity to create this amazingly delicious (and pretty simple) egg dish for my breakfast. First I grated about half of a sweet potato, then fried it up in some coconut oil. I placed it in the bottom of a greased ramekin, cracked an egg on top, added salt and pepper, and baked at 350 for about 15 minutes, until the egg was almost cooked through. Then I grated some leftover Gruyere on top of my egg and let it bake for another few minutes, until the cheese was melted and bubbly, and voila, delicious, nourishing breakfast. And visually appealing, too. I love the combination of bright orange sweet potato and bright orange pastured egg yolk.