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