Jess' Sweet Potato & Egg Breakfast Boats
By Jess Murphy
Who doesn’t love a jacket potato with a twist? This is also delicious stuffed with leftover bolognese or sausage ragu on a chilly night
2 people
15 minutes
10 minutes
Ingredients
Fillings & Toppings
-
1
-
Avocado
-
1
-
Red Pepper
diced
-
1
-
Spinach
-
1
-
SuperValu Mature White Cheddar
shredded
-
1
pack
Supervalu Smoked Bacon Lardons
-
1
-
White Onion
diced
Ingredients
-
4
-
Large Eggs
-
1
pinch
Salt & Black Pepper
to taste
-
2
-
Sweet Potatoes
Method
- Preheat oven to 200°C. Prepare a parchment paper lined baking sheet.
- Pierce holes all over your sweet potatoes using a fork and place them into the microwave until they have softened significantly.
- Halve the potatoes. Use a spoon to scrape out the flesh, ensuring you leave a ¼-inchthick border all around. Save the scoopedout potatoes for side dishes.
- Place your potatoes on your prepared baking sheet and crack one egg into each half with your chosen fillings. Season.
- Cook for 8-12 minutes, depending on your egg yolk preferences.
- Add your toppings and enjoy
