Outback Sunrise

This is another coffeehouse favorite of ours from Essence of Coffee, an Australian owned coffee shop downtown. My family took me there for my birthday in November before we went hiking for a lovely brunch on their patio. We have loved everything we’ve tried there, but this is one recipe that we’ve started making at home on a regular basis. These pictures show everything separated on the plate, but that’s just for the love of food blogging, because we end up mixing it altogether! I prefer this dish with scrambled eggs, but it’s traditionally served with over easy eggs, which is also delicious.

Outback Sunrise


  • 2 sweet potatoes
  • 1 Tablespoon olive oil
  • 1/2 teaspoon dried Rosemary
  • salt & pepper, to taste
  • 2 cups kale, washed
  • 2 cloves garlic or 1 teaspoon minced garlic
  • 1/2 red onion, sliced
  • 1 jar julianned sun-dried tomatoes
  • 8 eggs


  • Preheat oven to 425 degrees
  • Peel and dice sweet potatoes. Place in mixing bowl and add olive oil, rosemary, salt & pepper. Spread on silicone lined baking sheet. Roast for 20-25 minutes or until potatoes are soft. Stir after first 10 minutes. Ovens are different and depending on how small you diced your potatoes the cooking time will vary. Test them after 15 minutes and then every 5 minutes after. They should be fork tender.
  • About 5 minutes before the potatoes are done, combine red onion, garlic, kale & sun-dried tomatoes in a frying pan over medium heat. Sprinkle with salt and pepper. Stir occasionally until onions have softened and kale has wilted.
  • If you want to save dishes, once the veggies have softened poor them in a bowl and cover with foil. Use the same pan to cook your eggs to your preference.
  • Put potatoes, veggies and eggs on each plate. They can be separate, or piled potatoes on the bottom, then veggies with eggs on top. We end up mixing it altogether because all the flavors in one bite is best!
  • This will serve generous portions for four-six adults. I like to make the potatoes and veggies one day, cook only four eggs for my husband and I and then save the leftovers for another day.

Recipe by Life’s Sweet Seasons

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