Eggs in a Basket ~ Succulent Baked Eggs in Sweet Potato

This beautiful weather has got me all invigorated with fresh menu ideas for spring. 

As the daylight hours increase and temperatures rise, many of us find that we have more energy and a renewed sense of commitment and desire to get back on track with our diets following the long winter months. 

Eating seasonally provides our bodies with the right type of fuel to protect us from the environment and help keep us in balance.  It is also the most economical way to support our diet and potentially provides us with the cleanest foods as fewer chemicals are required to sustain growth.  

Spring is an ideal time to focus on an array of fresh, rich pigmented vegetables that are rich in antioxidants and moisture.  It is also an ideal time to experiment with new food combinations that are less calorie dense.

The featured recipes offers a switch-up from conventional bread to delicious and nutrient rich sweet potato.

Sweet potatoes outrank all other vegetables with respect to the powerful antioxidant beta-carotene and is also low in calories and rich in fibre and vitamin C. 

A delicious and simple idea, you can serve these eggs up at any time of day or reserve them as a novel brunch idea.


Eggs in a Basket ~ Succulent Baked Eggs in Sweet Potato

• 1 or 2 sweet potatoes
• 4 eggs
• Sea salt and cracked pepper
• Greens and fixings as desired

------------

Makes four egg baskets.

I used about a third of a sweet potato for each egg basket.  Depending on the size of the sweet potato you are working with, you can determine how many potatoes you require.

Wash and cut (skin on) sweet potatoes into roughly 2 + 1/2 inch long pieces (64 mm).   You can either bake, boil or microwave the sweet potato pieces.  (They will preserve nicely in the fridge for a day if you wish to make them ahead of time).  For baking the potato pieces, I suggest 400 F. for approximately 20 minutes, testing with a fork at the center of potato to determine doneness.

Once potato pieces have cooled, use a spoon to carve out a cavity large enough to accommodate a raw egg in the centre of the potato.  You can add the carved out potato to the side of the dish or reserve it for another recipe.

Place carved potato pieces on a baking sheet.  Crack one egg into each potato cavity.  If you prefer a scrambled-style egg, simply break up the egg prior to placing it in the potato cavity.  Bake the egg baskets at 350 F. for approximately 15-20 or until desired doneness is achieved.

Remove egg baskets from oven and carefully plate them.

Season with salt and pepper as well as accompanying fixings as desired.

using white potato...

For a nutrient comparison of sweet and white potato, click here

You might also like Baked Eggs & Veggies to Go ~