I’ve stated before my love of toast topped with an egg and some sort of veggie.  The combination creates a delicious and filling breakfast (or other meal) without too much fuss or hassle.

However, cooking that for a group doesn’t work out so well.  I don’t have a large skillet or other flat surface to cook multiple eggs.  So, if I want to create a toast/egg meal for a group- I’m usually stuck at the stove cooking eggs.

 This super simple dish solves that problem.  Dice and roast a sweet potato, top it with egg and cheese, and then bake.  Such little effort for such a satisfying breakfast.

Even better: anything can be subbed in and out.  Instead of sweet potatoes, try butternut squash or instead of onions, try leeks.  Sprinkle your favorite melting cheese on top (I’m going with goat cheese next time) and even toss in a few herbs, like rosemary or sage, before roasting your sweet potatoes.


Roasted Sweet Potatoes, Gorgonzola and Baked Eggs

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 2-4
  • Category: breakfast


  • 1 large sweet potatoes
  • 1/2 medium red onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 3-4 eggs
  • 2 ounces gorgonzola cheese


  1. Preheat oven to 375˚.
  2. Peel sweet potato and cut in to 1/4″ cubes. Dice red onion. Toss sweet potato, onion, salt, and olive oil together in a pie or tart pan (or really, any type of baking dish). Roast until sweet potato is tender, 15-20 minutes.
  3. Crack eggs over sweet potatoes and sprinkle gorgonzola on top. Return to oven and bake until egg whites are set, 15-20 minutes (depending on how set you want the egg yolk).
  4. Serve with toast.

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