Roasted Sweet Potatoes, Gorgonzola and Baked Eggs
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Unrated
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
1 to 2 servings
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Course
Breakfast
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Cuisine
International
Roasted Sweet Potatoes, Gorgonzola and Baked Eggs
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 sweet potato about 1 pound, medium
- ¼ shallot minced
- 2 thyme heaping teaspoons, minced, fresh
- 2 rosemary heaping teaspoons, minced, fresh
- 1 tablespoon olive oil
- ¼ teaspoon salt sea salt
- 2 egg large
- goat cheese for topping (optional, or Feta
- 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.
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