Savory Oat and Vegetable Egg Toast

1In a saucepan, add the diced potato (1 medium) and cover with water. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside.

2In a skillet, heat 1 tablespoon of ghee (2 tablespoons) over medium heat. Add the chopped onion (1 small) and sauté until translucent, about 3-4 minutes.

3Add the diced tomato (1 medium) to the skillet and cook for another 2-3 minutes until softened.

4Stir in the cooked potato (1 medium) and oats (1 cup), mixing well. Season with salt and pepper to taste. Add a little water if the mixture is too dry. Cook for an additional 5 minutes, stirring occasionally.

5In a separate pan, heat the remaining ghee (2 tablespoons) over medium heat. Crack the eggs (2 large) into the pan and cook to your desired doneness (sunny side up, over easy, etc.).

6Toast the slices of bread (2) until golden brown.

7To assemble, place a generous amount of the oat and vegetable mixture on each slice of toasted bread. Top with a cooked egg and a spoonful of chopped pickle (¼ cup).

8Serve immediately and enjoy your Savory Oat and Vegetable Egg Toast!