Roasted Sweet Potatoes, Gorgonzola and Baked Eggs

  • Author: Erin Alderson
  • Prep Time: 15
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 1 to 2 servings 1x
  • Category: breakfast
  • Method: roasting
  • Cuisine: international



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)


  • 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.

Keywords: egg bake, baked eggs