Baked Egg and Spinach Sweet Potato
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 501.8
- Total Fat: 28.6 g
- Cholesterol: 1,293.9 mg
- Sodium: 401.6 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 2.0 g
- Protein: 37.2 g
View full nutritional breakdown of Baked Egg and Spinach Sweet Potato calories by ingredient
Introduction
A great way to get potion into your breakfast. A great way to get potion into your breakfast.Number of Servings: 4
Ingredients
-
2 sweetpotato, 5" long Sweet potato
.5 tbsp Butter, unsalted
24 serving 1 Large Brown Egg
0.5 cup Spinach, fresh
Tips
If you want your yokes done through switching your oven to broil at the end of the cook time will achieve this.
Directions
Preheat your oven to 400 degrees.
Cook your sweet potatoes. You can bake them in the oven at 400 degrees for 45 minutes-1 hour (my preference) or microwave them for about 10 minutes. (Poke holes first if microwaving. Not necessary if baking.)
Slice the cooked sweet potatoes in half and scoop out most of the flesh, leaving a small rim of flesh around the skin. (see photos) Reserve the flesh for another use.
Season the sweet potatoes with salt and pepper.
Add the small cubes of butter to each half and then top with the chopped spinach. Season with salt and pepper again.
Carefully break one egg into each sweet potato half.
Bake in the preheated oven until the eggs are cooked to your liking, about 15 minutes. (Longer if you want the yolk cooked hard.)
Season one last time with salt and pepper and serve.
Serving Size: 1/2 potato
Number of Servings: 4
Recipe submitted by SparkPeople user NATIXII.
Cook your sweet potatoes. You can bake them in the oven at 400 degrees for 45 minutes-1 hour (my preference) or microwave them for about 10 minutes. (Poke holes first if microwaving. Not necessary if baking.)
Slice the cooked sweet potatoes in half and scoop out most of the flesh, leaving a small rim of flesh around the skin. (see photos) Reserve the flesh for another use.
Season the sweet potatoes with salt and pepper.
Add the small cubes of butter to each half and then top with the chopped spinach. Season with salt and pepper again.
Carefully break one egg into each sweet potato half.
Bake in the preheated oven until the eggs are cooked to your liking, about 15 minutes. (Longer if you want the yolk cooked hard.)
Season one last time with salt and pepper and serve.
Serving Size: 1/2 potato
Number of Servings: 4
Recipe submitted by SparkPeople user NATIXII.