last updated on October 30, 2026

I can’t believe it’s 2018. Time is flying. Just last week, I accidentally wrote 2014 on my journal entry, so clearly 2018 is going to take a little getting used to.

As I reflect on 2017, I realize I learned a lot. I don’t think there’s room here to detail everything I’ve learned, but I want to share a few things I’ve been thinking about a lot.

One thing I have not only learned a lot about this year, but for the past few years, is the power of vulnerability. To me, vulnerability is a willingness to be completely open. That openness can include pain and injury, but it also includes an increase in love. I have learned that the more I take that daunting risk of being completely open to myself, others, and God, the more love I feel, the deeper my connections are, and the more complete my life is. Of course, vulnerability is not easy because there is always the risk of being hurt, but the love that often comes instead far outweighs that risk. I hope I can continue to stretch myself in 2018 and be vulnerable with the people I care about most.

Another potent lesson I learned this year, connected to vulnerability, is the importance of relationships. The older I get, the more I realize that it’s the people we spend time with, our relationships, that matter most. A couple of days ago, the leader of my church, Thomas S Monson, passed away. He was the president and prophet of our church since I was 13 years old. He has led and loved for a long time.

One thing that he exemplified in his life was the importance of fostering relationships. He constantly shared stories about the many people he cared for, especially those who were lonely or seemingly forgotten. He would set aside important things to love others. One of my favorite quotes by him says, “Never let a problem to be solved become more important than a person to be loved.” Relationships are the things that last in this life. They are the things that sustain us and drive us to be better. This year I want to focus even more on the people around me, being vulnerable to them and making sure I love them first.

Speaking of love, let’s talk about how much I love this recipe today. When I first found the recipe on Nyssa’s Kitchen I thought it was such a brilliant idea. I like eggs Benedict, but I don’t love eating two huge biscuits for breakfast. So here’s a perfect substitute: sweet potatoes. These sweet potatoes are cut into thin slices, baked, then topped with a delicious Mediterranean salad and two poached eggs. Many people set goals to eat healthier in the New Year, and this dish fits that goal perfectly.

As for the sauce, I’ve found that I like to use whatever dressing I have in the fridge. I have tried a feta dill dressing, honey mustard, sesame dressing (which is pictured here), and even no dressing at all – the greens are mixed with lemon juice, olive oil, and salt, so there’s flavor there already. These eggs Benedict will leave you full and satisfied and ready to push forward with your 2018 goals!

Mediterranean Eggs Benedict

INGREDIENTS:

Sweet Potatoes:

• 2 medium-sized sweet potatoes
• olive oil
• salt
• pepper
• paprika

Salad:

• 3 cups arugula (or other preferred leafy greens)
• 1 small, thinly sliced cucumber
• 1 cup cherry tomatoes, cut in half
• 1/4 cup cilantro
• 1 tsp olive oil
• 2 tsp lemon juice
• sea salt

Poached Eggs:

• 4 eggs
• 1 tbsp apple cider vinegar

DIRECTIONS:

Preheat the oven to 425 degrees. Slice the sweet potatoes into 1/4″ thick slices (they can be cut lengthwise or in rounds, depending on what you prefer). Drizzle some olive oil over the sweet potatoes, then add salt, pepper, and paprika. Toss to coat, then put in the oven. Cook them for 15 minutes, then turn the oven to broil and broil for the last 5-7 minutes (watching closely so they don’t burn!). While they are cooking, begin on the salad.

Combine the arugula, cucumber, cherry tomatoes, and cilantro in a bowl. Drizzle olive oil and lemon juice over the salad, then sprinkle with sea salt. Adjust amounts of all three according to taste.

To poach the eggs, bring a shallow pot of water to a boil. Once it’s boiling, add the apple cider vinegar and reduce to a low boil. Crack each egg into a small bowl. Swirl the water in a circle around the outside of the pot and pour an egg into the middle. This should keep the egg together until it is cooked enough to stay intact. Repeat this with each egg, then leave the eggs in the water for about 4 minutes for soft poached eggs.

To assemble the eggs Benedict, lay down sweet potato slices, then top them with salad and eggs. See earlier in my post for notes about sauces.

ENJOY.

Adapted from: Nyssa’s Kitchen