Wednesday, May 11, 2016

Breakfast Sweet Potatoes: Eggs Baked in Sweet Potatoes with Cheese & Bacon

This recipe is hearty enough to stand on its own for breakfast, lunch, brunch or dinner. The beautiful presentation makes it perfect for any special occasion. Mother's day is a great fit for this recipe.
Hollowed out, half baked sweet potatoes are layered with cheese and thick cut bacon or speck. An egg is placed on top of the cheese and bacon and a scattering of chives happens before the whole thing is baked. 

This recipe is easily customizable to you or your guests' specific tastes. Using gouda and speck definitely, gives this dish a German. However, leave out the bacon entirely for a vegetarian version or switch up the meat ingredient to turkey bacon or crumbled sausage for a lighter version. 

For a fancier version, use two quail eggs for each sweet potato.

The cheese is up to you. I used shredded gouda. Cheddar would add sharper flavor and goes well with bacon. If you use mozzarella, I suggest adding a few olive oil soaked sundried tomatoes in the mix and some basil to replace the chives. Use any fresh herb or combination of herbs you like. 

Eggs Baked in Sweet Potatoes 
with Cheese & Bacon

Prep Time: 20 minutes 
Cook Time: 35 minutes
Yield: Serves 4

  • 4 medium sized sweet potatoes
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper to taste
  • 1/2 cup thick cut bacon cut into pieces
  • 2 tablespoons freshly cut chives, plus one tablespoon for garnish
  • 1 cup shredded gouda cheese
  • 4 large eggs
  • Preheat the oven to 350 degrees F. 
  • Line a baking sheet with parchment paper. 
  • Rinse the sweet potatoes and pat them dry. 
  • Cut each sweet potato lengthwise in half three-quarters of the way up the sides.You want to have a cut sweet potato with a lid for each. 
  • For the bottom halves, use a melon baller or a teaspoon to dig out a well 1 to 1+1/2 inches deep, all the way around the entire half of the potato. Discard the scooped out sweet potato flesh or save for later use.
  • Place both halves of the sweet potatoes on the prepared baking sheet. 
  • Use a pastry brush to coat the inside of the sweet potato bottom halves with the olive oil. 
  • Season the inside of the scooped out sweet potatoes with salt and freshly ground pepper.
  • Brush some olive oil on the inside of the lids and place them upside down on the baking sheet as well.
  • Place the baking sheet in the pre-heated oven and bake the sweet potatoes for 20 minutes. 
  • Remove from oven. 
  • Sprinkle the scooped out bottom halves with the shredded gouda cheese, dividing the cheese evenly between the four sweet potato halves.
  • Repeat with the cubes of thick cut bacon and the chives.
  • Carefully crack the eggs and place them in the wells of the sweet potatoes. Gently replace the tops of the sweet potatoes and place the baking sheet back in the oven. Bake for another 15 minutes.
  • Remove from oven, remove the tops of each sweet potato and place the lid beside the corresponding potato on plates and serve.

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