Sundays are always an odd day for us, food-wise. Since I’m at home every day, it ought to be no different from the rest of the week, but somehow… DH and Kipper are both at home, and there are the ‘Sunday jobs’ – laundry, changing the sheets etc. – that give the day its own ‘feeling’. And that is reflected in what we end up eating.
We have our traditional waffle breakfast, in the morning, then lunch is usually wraps or something on toast. And dinner is whatever I can quickly put together from the contents of the fridge. Sometimes with chips. I try to ring the changes when I can, but I rarely feel like spending a long time in the kitchen on a Sunday. So quick and tasty is always going to be a winner.
Enter, these baked eggs in sweet potatoes!
There’s really no meal easier than jacket potatoes, and you could actually do this with regular (white) potatoes just as easily as with sweet potatoes. Scrub them, stab them, and sling them in the oven. Then forget about them for an hour or so while you do something else.
Then – and this is the really great part – take 5 minutes of minimal effort to transform them into these gorgeous baked eggs in sweet potatoes! They looked so fantastic when they came out of the oven, and they tasted delicious. The soft, buttery sweet potato flesh and creamy egg… They really didn’t need much by way of accompaniment and we just had a green salad. Kipper loved hers. And I have to admit, I was pretty keen too. A perfect, easy, Sunday dinner.
And I can’t be alone in noticing that these would be ideal for a Pesach meal, can I?
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- 1 medium sweet potato
- 1 tsp butter
- 1 egg
- Salt & pepper
- Preheat the oven to 200C.
- Scrub the sweet potato, and pierce in several places with a fork. Place on a baking tray in the oven and bake for 45-60 minutes or until soft.
- Remove the potato from the oven and cut a slit in the skin lengthwise. Open the potato up and scoop the flesh to the sides to create a hollow.
- A the butter to the hollow and spread with a spoon. Crack the egg into the hollow.
- Season with salt and pepper to taste, then return to the oven for 5-10 minutes, depending on how cooked you like your egg.
- Remove from the oven and serve at once!
- This recipe serves one, however it is simple to multiply up for more people!