In a lot of ways, I can't believe I didn't create this recipe sooner! It contains pretty much most of my favourite ingredients, and I bloody well love a hearty savoury breakfast!
Although it seems indulgent and time consuming, I reckon that baked eggs is something you can enjoy any day of the week, as it only takes a few minutes to prepare and is then baked in the oven for 20 minutes. Prep it, wack it in the oven, get ready for work or your day then enjoy!
There's so many variations for this too, you could add chopped leafy greens or mix in our 'Hidden Veggies Baked Beans'. If you eat dairy, a little feta or goats cheese would be absolute perfection as well. I hope you enjoy my baked eggs as much as I do x
Prep time: 5 minutes
Cooking time: 20-25 minutes
4 eggs (organic and free range is always best)
1 medium sweet potato, sliced into 1 cm thick disks
6-8 cherry tomatoes, halved
1/2 red onion, finely chopped
salt and pepper to taste
drizzle of balsamic vinegar
Optional toppers: sliced chilli, chopped fresh chives and parsley, feta, goats cheese
Preheat your oven to 180 degrees Celsius. Grease a deep baking dish with a little olive oil and set aside.
Place the sliced sweet potato into the baking dish, close together without overlapping.
Crack the eggs on top of the sweet potato, fairly close together.
Sprinkle the cherry tomatoes, drizzle on some balsamic vinegar, add a few cracks of salt and pepper and place baking tray in the oven.
Bake for 20-25 minutes until whites are cooked and a glaze is over the whole egg.
Add any of the additional toppers on top when serving.