Baked Sweet Potato Breakfast Boats with Ham and Eggs
Ingredients
- 2 sweet potatoes
- 1/2 cup mozzarella cheese shredded
- 1/2 cup ham diced
- 1 tablespoon butter
- 4 eggs
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Black pepper to taste
- Freash parsley chopped (for garnish)
Instructions
- Wash the sweet potatoes and pierce with a fork. Rub them with olive oil and a
- pinch of salt.
- Bake in a preheated oven at 350°F for about 45 minutes, or until tender.
- Remove from the oven and cut each sweet potato in half lengthwise.
- Using a fork, gently mash the inside each half. Add a pinch of salt and butter,
- then mix until combined.
- Sprinkle some mozzarella cheese into each half. Create a small well in the
- center and add a few cubes of ham.
- Carefully crack one egg into each sweet potato half.
- Return the sweet potatoes to the oven and bake for about 10 minutes or until
- the egg whites are set.
- Remove from the oven and season with black pepper and garnish with fresh parsley.
Notes
Sweet potatoes: Choose sweet potatoes of a similar size so they cook evenly in the oven. Prick them well with a fork to prevent them from breaking or bursting during baking
Baking time: Adjust the baking time according to how you like your eggs. Bake for less time for a runny yolk and longer for a set yolk.
Cheese type: You can use cheddar, gouda, or a blend of cheeses to vary the flavor.
Toppings: Adding fresh toppings like avocado, tomato or arugula adds texture and freshness.
Refrigeration: Store the sweet potatoes in an airtight container in the refrigerator for up to 2 days.
Oven Reheating: Reheat at 180°C (350°F) for 10 minutes for a good texture.
Nutrition
Serving: 1gCalories: 332kcalCarbohydrates: 23gProtein: 14gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 193mgSodium: 733mgPotassium: 503mgFiber: 3gSugar: 5gVitamin A: 16451IUVitamin C: 3mgCalcium: 132mgIron: 2mg
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