Sweet potato and eggs
Swear to god, I ate this for breakfast for about 6 months straight. I don’t even know how this came about, I’m just so sad I ever forgot about it.
Mine doesn’t have avocado here, but don’t miss it out - it’s an essential part!!!!!!
Also, if you can’t be bothered to bake your sweet potato for an hour, then don’t. You can steam it or microwave it, but trust me, once you’ve roasted them like this, you’ll NEVER go back.
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Sweet potato and eggs
Cook45–60 mins
- Vegetarian
- Can be made GF
Scale
Ingredients
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Method
- Preheat your oven to 170°C.
- Wash your sweet potato, then stab it all over with a sharp knife.
- Wrap it in foil, then bake for 45-60 minutes, until its squishy and soft to the touch.
- Once baked, either store in the fridge until you’re ready for it, or cut in half and serve straight away.
- For the eggs, boil a pan of water, then carefully lower your eggs in and leave for 6 1/2 minutes.
- Once your eggs are done, immediately drain off the hot water, then add cold water to your pan and leave the eggs to cool down slightly.
- Peel your eggs, add to the centre of your sweet potato, then slice in half, top with avocado, garlic powder, hot sauce & season.
