I kinda feel like most things can be improved upon by adding an egg on top. And I feel like as long as you have eggs on hand, you’re moments away from a good meal any hour of the day. We’re the kind of family who always have eggs in the house. Lots of eggs. And it’s our go-to fix when we’re hungry and feeling lazy. If you toss in some leftover or frozen veggies with the eggs as they cook… maybe some leftover meat and/or cheese… you’ve got an instant well-balanced meal within minutes.
I know I just did the eggs in avocado, and before that showed you my avocado toast, but lately I’ve been thinking a lot about baking an egg inside a sweet potato. Although I eat bread all the time, I know a lot of people don’t and it felt like a good substitute for the eggs in toast. I just haven’t had the time to do it… but when I found myself hungry and lazy the other morning, and with a leftover baked sweet potato in the fridge, I got down to business.
Obviously you don’t have to use a leftover potato, and microwaving one takes just a few minutes, but it was super damn nice being able to take leftovers and revamp them into something completely different. I threw a few asparagus stalks in the skillet as it finished up cooking and I had myself a really hearty, yummy and healthy meal.
And even though I ate this for second breakfast (totally a thing. always a thing.) I’d eat this sucker for breakfast, lunch or dinner.
And now I vow to always have a leftover potato in my fridge to go with my eggs. Cause this thing was incredible and could not be simpler to make!!
Give it a try! I know you’ll love it.
BAKED EGGS IN SWEET POTATO
Bake or microwave 1 sweet potato until softened completely (or use one that’s leftover… but be sure to warm it back up again before use).
Place the hot sweet potato onto a medium non-stick skillet, slice across the top and open it up like a book, exposing all the flesh and leaving the skin all on the bottom as the base, or ‘crust’ if you will.
Mush up the potato flesh with a fork or spoon.
Season the potato flesh with a good amount of kosher salt, black pepper and freshly grated nutmeg.
Grate some Parmigiano Reggiano all over the top (asiago, romano or pecorino would also work).
Make two wells inside the sweet potato with your fingers (or a spoon, I suppose) to accommodate your eggs.
Crack 1 large egg into each well (2 eggs total). Season the eggs with salt and pepper. Grate some cheese over them as well.
Place the skillet in a preheated 425 oven and bake for 7-10 minutes before checking. Continue baking and checking on it until the whites are almost all opaque.
If desired, toss in a handful of asparagus stalks now (season them with a bit of salt) before placing the skillet directly under the broiler to brown. Watch carefully to make sure you don’t overcook your yolks, as you want them runny… unless you don’t, in which case cook to your liking.
If the asparagus needs more time to brown, remove the sweet potato/eggs carefully from the skillet when they’re ready and continue to broil the asparagus until done to your liking.
Grate some more parm over everything and garnish the eggs with some fresh sage.