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Close-up, overhead photo of roasted sweet potatoes with baked eggs nestled in among the sweet potatoes.
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Roasted Sweet Potatoes, Gorgonzola and Baked Eggs

Course Breakfast
Cuisine international
Keyword baked eggs, egg bake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 to 2 servings
Author Erin Alderson

Ingredients

  • 1 medium sweet potato about 1 pound
  • ¼ minced shallot
  • 2 heaping teaspoons minced fresh thyme
  • 2 heaping teaspoons fresh minced rosemary
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • 2 large eggs
  • Goat cheese or feta for topping (optional)
  • Crushed red pepper for topping (optional)

Instructions

  • Heat your oven to 425˚F and have a 8x8 (or similar-sized) baking dish ready. Give the sweet potato a good scrub and cut it into 1/2" cubes. Place in the pan along with the shallot, olive oil, herbs, and salt. Toss until well combined. Place in the oven and roast for 25 to 30 minutes.
  • Once the sweet potatoes are mostly tender, create two wells and crack in the eggs. Return the pan to the oven and bake for another 8 to 10 minutes, until the whites are set and the yolks are to your desired doneness. 
  • Top with cheese and crushed red pepper if desired.