A Huevo & A Sweet Potato

I HEART sweet potatoes

Breakfast boredom?

Have you met me yet? I have loads of ideas…

We all get bored. But bored shouldn’t leave you hightailing it towards the Crispy Creams, Bagels loaded with everything, or the nearest fast food joint for that McHeartAttack. I know McDonald’s is trying….they’ve placed the beloved oatmeal on the menu so I”ll give them points for that. (I’d like to meet the people who go there FOR the oatmeal though…).

Nonetheless, February is National Heart Month! It starts tomorrow, so I thought I’d get started a day early. And guess what, eggs are good for you! Newsflash, that McHappyMeal or whatever it is will be ten times worse for you then the little football shaped EGG! Combine them with veggies and cheese in a frittata, make an omelette or just plain hard-boiled for a snack and you’ve got yourself a perfect protein.

Today, beat the breakfast monotony (whatcha eatin? Special K everyday?…huge sigh!) with a year round favorite–>the SWEET POTATO! Make a boat out of that spud and crack an egg in it and see what happens? Yes, why not? Now, set that oven on 425 degrees and get crackin (literally).

Ingredient Highlight:

SWEET POTATO:

  • Despite the name “sweet” potato, studies have shown that they may aid in steadying blood sugar levels and lowering insulin resistance, thus are a good food for diabetics.
  • Store: At room temperature for up to a month in a cool, dry place (55-60 degrees).  If the temperature is a bit warmer, they will spoil within a week. Wash and scrub the skin right before use. OKAY, now the good stuff!

RECIPE

Serves: 1 (unless you want to be nice and share)

Preheat Oven to 425 degrees.

Ingredients:

  • 1 sweet potato, ends cut off (so you can balance it) OR slice in half lengthwise.
  • 1 or 2 eggs
  • ground pepper and salt (to taste)

Methods:

1. Slice the ends off of the spud and then slice the sweet potato (If a very large one) in half.   Perch both halves up on a plate so they are able to balance.

2. Place the plate in the microwave (if you use microwaves) and heat for 4-6 minutes (Until potato is soft. Don’t be shy, poke it with a fork, which should pierce skin easily).

3. Remove potato halves from microwave and place on a cookie sheet or tin foil. Let cool or use gloves here, it’s a hot potato. Literally. You’re going to now scoop the flesh out of the potato tops or halves (whichever you’ve chosen to create) and make a boat or cavity for the egg.

Scoop Scoop Scoop! Make a heart shape like I did!

4. You can also continue to bake the extra potato flesh, I used mine to prop them up in the oven. As you can see below.

Crack it!

Potato Boat

5. Crack an egg in each half or both halves if you’re hungry. As I always am. Then place them in the oven.

Propped up and ready to go!

6. Bake for approximately 20 minutes. You may need longer then this-I believe I baked for about 30 mins. NOTE: the egg will cook to somewhat of a soft-boiled consistency.

7. Once the EGG is cooked to your liking, SERVE in a cute dish! I also drizzled some maple syrup goodness on mine.

DELIGHTFUL!

Yum.

 

 

Chefs Tips:

  • ALTERNATIVELY: If you don’t have the time, or the patience you may continue to microwave the potato with the “Egg Boat” and IGNORE all baking procedures. Just a word of CAUTION, be careful not to BLOW it up! I suggest nuke for 1 minute, check the egg, then continue to nuke in 1 minute increments. Sprinkle with a little salt and pepper!
  • Try sprinkling a little cheese in the egg, then cook.
  • I might make two horizontal halves next time versus making a boat out of the top, then top it with some salsa for a little pizazz and more veggies!

ENJOY!

-Jen

HAVE YOU USED SWEET POTATOES FOR BREAKFAST?

You might also like:

Wakey Wakey Eggs and Bakey-Eggs Florentine Style

Chai Infused Quinoa Breakfast

PB & J French Toastwich

Apple Compote & Kamut


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21 thoughts on “A Huevo & A Sweet Potato

  1. What a great idea! I had never thought of baking an egg in a veggie a boat of any kind. I will try the sweet potato (as weird as it seems) and then will move on to peppers, tomatoes and eggplant. Thanks for the inspiration. Oh, and great pics too!

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