Some recipes are born from a love of making some of my recipes easier. I love to whip up a good quiche or frittata but sometimes I like to keep things simple (really simple). This baked egg dish is about as easy as it gets, once you get quick at dicing.
The Sweet Potatoes
Don't throw this recipe out if you don't like sweet potatoes. It's really the concept of baked eggs that I would recommend. Any vegetable that goes well with baked eggs, and can be roasted, is a possibility here.
During the winter months, try different varieties of squash. During the spring, roasted asparagus is a nice touch (but I'd skip the first roasting step- no one likes mushy asparagus). And finally, in summer, roasted sweet corn and peppers rounds out the year. You could also mix two recipes and use something along the lines of this sunchoke hash.
Alliums
There are a few items that you can tell I love, just by the amount I use them in recipes. Shallots are at the top of the list. Sure, they are can be more of a pain to prep but the flavor gets me every time. It's the perfect mix of sweet and savory, all with a small hint of garlic.
Of course, you can go with something a bit more forward. Try a bit of minced garlic added in with the sweet potatoes. During the spring months, green garlic can also add a nice flavor (and a bit of color contrast!) Or, go with the solid stand-by of minced yellow onion.
Vegan (a complete overhaul)
For almost every recipe I give, I can almost always turn it vegan. That is, however, a bit harder when baked eggs are the star of the show. I'd say if you're bent on doing something similar, roast the sweet potatoes and turn it into a tofu scramble. Not the same but still delicious.
Spicy Baked Eggs
Finally, switch up the herbs. I've made this with a bit more savory elements and it's delicious. Coat the sweet potatoes in a bit of curry powder, berbere spice, or a simple mix of cumin/coriander. It takes a bit of reworking the herbs but the end egg bake is delicious.
Roasted Sweet Potatoes, Gorgonzola and Baked Eggs
- Prep Time: 15
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 1 to 2 servings 1x
- Category: breakfast
- Method: roasting
- Cuisine: international
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 ½" 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.
Keywords: egg bake, baked eggs
Rachel (Two Healthy Plates) says
This looks delicious - I love sweet potatoes for breakfast!
Art & Lemons says
Erin, I should know better than to visit your site before I've eaten breakfast. I'm suddenly terribly hungry, which I credit to your lovely photos and dish.
Ashlae W. says
I've been eating a lazy version of this, lately - roasted sweet potatoes topped with fried eggs, and it's been my go-to lunch (or dinner) for the past couple of weeks. It's super delicious, but I'm taking a note from you and baking everything together, next time.
Also, those are some incredibly gorgeous photos, lady.
Abby @ Totes Delish says
I love a hash like dish for breakfast, ,so perfect!
Liz @ The Lemon Bowl says
This sounds incredible - perfect morning after Thanksgiving breakfast if you ask me!
jaime @ asweetroad.com says
I think sweet potato for breakfast is a great idea. Top anything ... well, almost anything with an egg and it's gold.
Eileen says
Hooray for sweet potato hash and eggs! I might switch out the gorgonzola for feta, or some other salty, crumbly cheese. ON NOM etc. 🙂
Stefanie says
I love anything topped with an egg. Thow in some carbs and I am sold! Beautiful recipe.
Claire @ modestlyclaire.com says
This looks divine! I'm almost always an oats-for-breakfast person, but since I have tomorrow off and will have the opportunity to cook, I think I might have to deviate from my routine and give this a go.
Love it! Thank you for the inspiration!
Warm Vanilla Sugar says
This just sounds plain fabulous. YUM!
Megan Gordon says
Well this looks pretty much perfect for this time of year. There's a spot here in Seattle that makes the most perfect baked eggs, and I can never quite duplicate them at home. I love your version with squash -- brilliant. Congrats on the new design venture! I love the site and the concept ... hoooray for small business! xx, mg
Caroline says
Perfect, I have all the ingredients!
nutritionella says
I have half of a butternut squash in the fridge that'll be perfect for this! Looks great.
Caroline says
Do you think you could do this wish sweet potatoes that have already been cooked? Like a post-thanksgiving-breakfast-mash esque type dish?
Ashley says
Oh my gosh. Could this meal be ANY more perfect???
Julia says
Wow, this looks and sounds amazing! What an interesting mix of flavors
http://www.beautyandsomebeef.com
Elle says
I made this for dinner (and added minced garlic and shallot) it was SO SO good. Could not recommend enough.
Rachel @ Queen Of Constance says
Wow, this is so my kind of food.
This is our new go to brunch meal! such an healthy recipe.
I love this idea, such a great combination of wonderful flavors!
thank you for sharing!
★★★★★