YOUR SOLIN GENERATED RECIPE
Baked Eggs with Sweet Potato Hash
Roasted sweet potato hash topped with oven-baked eggs, served with creamy cottage cheese, fresh avocado, and a slice of toasted sprouted bread.
INGREDIENTS
0.25 cup Sweet potato
0.25 tsp Olive oil
2 large Eggs
1 cup Cottage cheese
0.13 whole Avocado
0.5 slice Sprouted grain bread
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Smoked paprika
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with olive oil and smoked paprika directly on the baking sheet until evenly coated.
Roast the sweet potatoes for 15-20 minutes until they are tender and starting to brown at the edges.
Remove the pan from the oven and use a spatula to gather the potatoes into two small mounds, creating a well in the center of each.
Carefully crack one egg into each well and return the baking sheet to the oven.
Bake for 6-9 minutes, or until the egg whites are fully set but the yolks are still soft and jammy.
While the eggs bake, toast the sprouted grain bread until it reaches your desired level of crispness.
Plate the baked eggs and sweet potato hash alongside the cottage cheese and sliced avocado, then season everything with sea salt and black pepper.