Stuffed Sweet Potatoes with Bacon and Eggs an easy brunch for a lazy Sunday morning. The sweetness of the potato with the saltiness of the bacon are a great match!
This is such a simple thing to make especially on a Sunday morning a lazy Sunday morning when you dont want to do much. Three simple steps and you’re done.
The best thing to do would be putting your potatoes in the oven first thing in the morning while you have a cuppa and read something or check your social media.
So once they are cooked you just scoop a hole out in the middle of each spud and put your excess potato in the freezer for another recipe, (I have one coming) or use it for whatever you like.
Then you put your bacon in and crack an egg and place it on top and put in the oven thats all there is to it, easy! You could use white potatoes instead but you would get a completely different taste combination I think the sweet potato wins hands down plus they are better for you.
They really don’t look that pretty up close but I promise the taste will make up for it. I don’t like a completely runny yolk so you will notice that my yolks are half hard.
Thanks for reading and let me know if you have any questions in the comments below. 🙂
Here is the recipe for Stuffed Sweet Potatoes with Bacon and Egg.
- 3 medium to large sweet potatoes
- 6 eye part of bacon (round bit up the top)
- 6 pasture raised eggs
- salt, pepper and cayenne pepper to garnish (cayenne pepper optional)
- parsley to garnish (optional)
- Pre-heat oven to 180c
- Wash potatoes
- Cut potatoes in half length ways, cut a slice off the bottom of potatoes so it sits flat when you cook the eggs.
- Place potatoes face down on an oven tray lined with baking paper
- Cook for 30 to 40 minutes depending on size of potatoes check to see if cooked with a skewer, it will be completely soft when cooked.
- Scoop a hole out of each potato and reserve for another recipe (put in freezer)
- Put a slice of bacon in each potato and press down
- Crack an egg into each potato on top of the bacon (if hole isn't deep enough the white of egg will overflow onto tray, doesn' t matter id a bit does)
- Put stuffed potatoes back in the oven and cook for half an hour or until whites of eggs have set.
- Serve with salt and pepper (optional add a pinch of cayenne pepper and some parsley)