Baked Sweet Potato & Egg Breakfast Boats are easy to make, and a wonderfully filling way to start — or end — your day. Jump to the recipe here, or read on and get the recipe at the bottom of the post.
Let’s be honest, here. I eat breakfast for dinner almost more often than I eat breakfast for breakfast. Pancakes? Dinner. Cereal? Dinner. These sweet potato and egg breakfast boats with crumbled bacon and sriracha sauce? Dinner.
Don’t get me wrong, breakfast is pretty much the reason I wake up most mornings. It just also happens to be one of my favorite things to eat any time of day, and these sweet potato boats are no exception.
This was one of those fluke recipes that came to me out of nowhere, whilst gazing into the black hole that is my fridge. Me: “Man, I really need to go shopping.” Eggs: “We’re here! Pick us, pick us!” Me: “I don’t want eggs… unless they were really, really awesome eggs!” Sweet potato that’s been sitting on my counter for two weeks: “AHEM. I’ve got you covered.”
Either I’m a genius, or I’ve lost my mind, because now that I’m writing this it occurs to me that not everyone has conversations with their pantry. Either way, this recipe turned out spectacularly — I mean, unbelievably good. Sweet potato, eggs, and sriracha were made for each other. Top that with crumbled bacon, and… well… I don’t need to tell you how delicious bacon is, do I?
I didn’t think so.
- 1 very large sweet potato
- ½ tsp. olive oil, or vegetable oil
- 2 slices bacon
- 2 eggs
- sriracha, or other hot sauce, to taste
- fresh chopped parsley or cilantro, for garnish
- salt and pepper
- Preheat oven to 350 degrees F.
- Thoroughly wash and dry the sweet potato. Place in a baking dish, rub with a little olive oil, and sprinkle with salt. Place on the center rack of the preheated oven and bake for about 60-70 minutes, or until tender, turning the sweet potato over with tongs halfway through baking. Time will vary depending on the size of your sweet potato.
- Meanwhile, cook the bacon. You can do this in a pan on the stove, or do as I do and bake it in the oven. To bake the bacon, spread slices in a single layer on a rimmed baking sheet (optionally, line the sheet with foil for easier cleanup, or a wire grate to drain off excess grease). Bake on the lower rack, under the potatoes, for 15-20 minutes, or until done to your liking. Remove, transfer to some paper towels, and set aside.
- Remove the potato from the oven, and cut in half lengthwise. Using a pairing knife, carefully carve out a well in the center of each half, about as big as you think you'll need for the size of your eggs. (I'm not going to lie, the first time I did this I made a mess of my potato, but after you've done it once or twice it's really easy.) Crack the eggs into a small bowl and pour into the well, OR, if you're confident not to get any shell in there, crack the eggs directly into the potato. Place the potato halves back into the baking dish, resting them against the side of the pan if needed to keep them from tipping and spilling any egg.
- Season with salt and pepper, and return to the oven for 20-25 minutes, or until the eggs are cooked to your liking.
- Remove from the oven, and crumble the bacon over the top. Serve with your favorite hot sauce, and a bit of freshly chopped herbage. Enjoy!
Recipe can easily be doubled, tripled, quadrupled, etc..
P.S., this could easily be made using large russet potatoes, in place of the sweet potatoes, too.