Name: Roasted Sweet Potatoes, Gorgonzola and Baked Eggs
Prep time: 15 min
Cook time: 40 min
Total time: 50 min
Yield: 1 to 2 servings
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)

Scale

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 8×8 (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.

Keywords: egg bake, baked eggs