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Sweet Potato Baked Egg

Serving Size

2

Ingredients

  • 1sweet potatoes (large enough to hold an egg)
  • 1 tbsp extra virgin olive oil
  • 4 eggs

Directions

  • Preheat oven to 425 F and line a baking sheet with parchment paper
  • Slice the sweet potatoes in half lengthwise, and brush the flesh with oil. Bake face-down on the baking sheet for 30 minutes or until tender.
  • Once tender, remove the sweet potato from the oven and let it cool enough to handle. Use a spoon to scoop some flesh from each sweet potato half to make room for the egg. (Note: You can use the sweet potato you remove later as a side dish or in smoothies.)
  • Crack an egg into the hole you created in the sweet potato, and return to the oven for 10-15 minutes, depending on how cooked you like your eggs.
  • Remove from oven and enjoy!

Notes

Serve It With: Spinach, mixed greens, kale with tomato, and toast for dipping Add More: Carve a larger hole into the baked sweet potato and fill the remaining space with cheese, Greek yogurt, or avocado. Prep Before: Roast the sweet potato the night before and add the eggs in the morning More protein: Add another egg for 6-7 grams more protein, or serve with breakfast sausage.

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