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Roasted Sweet Potato and Fried Egg

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Equipment

Ingredients

  • 1 recipe Morning oats
  • 2 cups sweet potato peeled and cut into ¼-inch (6 mm) cubes
  • 1 tablespoon olive oil divided
  • ½ teaspoon black pepper
  • ¼ teaspoon sea salt
  • 2 large eggs
  • 1 ounce shredded fontina cheese

Instructions

  • Preheat the oven to 400˚F (200˚C, or gas mark 6).
  • Toss the sweet potatoes, 1½ teaspoons (7.5 ml) of the olive oil, pepper, and salt together in a roasting pan and spread the potatoes in a single layer.
  • Roast until the potatoes are tender, 20 to 25 minutes.
  • While the oats cook, heat the remaining 1½ teaspoons (7.5 ml) oil in a large skillet over medium-low heat.
  • Carefully crack the eggs into the skillet and cook until the whites are set, 2 to 3 minutes.
  • Flip and continue to cook the eggs until the yolks are as firm as you like them, 2 minutes for over-easy or 4 minutes for over-hard.
  • When the oatmeal is done, stir in the cheese until melted.
  • Divide the oats between 2 bowls and top each with half the sweet potatoes and a fried egg.
  • Roasted squash, such as butternut, works well in place of sweet potatoes.
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Course Eggs / Side Dish / Vegetables
Diets Vegetarian