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Roasted Sweet Potatoes, Gorgonzola and Baked Eggs
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Roasted Sweet Potatoes, Gorgonzola and Baked Eggs

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 1 to 2 servings
Course: Breakfast
Cuisine: International

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

    Cup of Yum
  1. 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.
  2. 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. 
  3. Top with cheese and crushed red pepper if desired.