Here’s a fun little Breakfast/brunchy recipe that we love because it’s gluten-free, but satisfying and sweet. A great start to the day!
2 sweet potatoes, peeled, halved lengthwise and chopped into 1-inch chunks
Greens... any kind! as much as you like!
Preheat the oven to 400°F.
Season the sweet potatoes with a bit of salt and pepper. You may want to coat them ever so sparingly with a bit of olive oil, unless you are using a well-seasoned skillet like ours.
Pop the pan with the sweet potatoes into the oven for about 20 minutes, until just tender. Remove the pan from the oven, smoosh the sweet potatoes to one side so that they're all up close together, and crack 4 eggs on top. Don't worry if some of the white runs down into the sweet potatoes...it's all going to the same place eventually!
Pop back into the oven for another 10 minutes or so, or until the eggs cook to your perfect doneness. We like our yolks runny, how about you?
Remove the pan from the oven, sprinkle the eggs with salt and pepper and perhaps a little smoked paprika, and serve alongside the greens. Depending on what greens you have, you may like to dress them a little first with olive oil, lemon, and Maldon salt.