The Tavern Keeper's Breakfast Plate
A hearty, high-fiber breakfast plate straight from the hearth of a cozy fantasy tavern. Featuring roasted thyme sweet potato hash, a fried egg, sautéed spinach, savory sausage, tangy kraut, and warm Rustic Oat Pancakes, this nourishing meal is packed with protein, flavor, and gut-friendly magic — perfect for fueling your next quest, any time of year.
Servings: 1 serving
Equipment
- baking sheet with parchment paper for roasting the sweet potatotes
- 2 skillets to fry eggs, sausage, spinach and cook pancakes
- 2 mixing bowls one to toss sweet potatoes, one for pancake mix
- measuring cups & spoons
- oven mitts
- spatula
- sharp knife & cutting board
- blender or food processor for pancakes
Ingredients
Sweet Potato Hash
- 1 medium sweet potato diced
- ¼ red onion diced
- 2 cloves garlic minced
- 1 tsp fresh or dried thyme
- 1 tbsp olive oil
- salt & pepper to taste
- paprika to taste
Rustic Oat Pancakes
- ½ cup rolled oats
- ½ banana ripe
- 1 egg
- ¼ tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tbsp flaxseed optional, for fiber
- 1 tbsp plant milk
- 1 tbsp butter for cooking
- pinch of salt
- squeeze of lemon juice
- maple syrup to taste
The Rest
- 1-2 eggs sub tofu
- 3 sausages
- ½ cup spinach
- 2 cloves garlic minced
- ½ cup fermented kraut of choice
Instructions
- Toss sweet potatoes, onion, garlic, thyme, oil, salt, pepper and paprika in a mixing bowl, then spread on parchment-lined sheet and roast for 20 minutes at 350F, until golden, crisp at edges and soft inside.
- Make rustic oat pancakes by blending oats, banana, egg, cinnamon, vanilla, flaxseed, salt, plant milk, baking soda, and lemon juice until smooth. Let batter rest for 5 minutes to thicken then cook pancakes on a buttered skillet over medium heat, flipping once bubbles form
- Cook sausage in a skillet until browned and cooked through.
- Fry eggs or tofu to your liking.
- Saute spinach with some olive oil, garlic and salt.
- Plate item to your liking. Don't forget the kraut and enjoy!