While browsing the Tastespotting website I came across a post for a baked potato with an egg cracked over it from The Daily Spud. I thought this would be perfect with a baked sweet potato!
Now this is the cool part for those of us that are busy in the morning....
Pre-prepped baked potato
I baked the potato the night before right along with the acorn squash I made for dinner, then, the next morning for breakfast I reheated it in the microwave and just cooked the egg over easy in a pan rather than busting out the oven again.
My only dilemma was how to get away from what I typically associate with baked sweet potatoes...cinnamon, sugar and butter. How could I make it sweet/savory/spicy to go well with the eggs? Cause I like a little spice with my egg. You'll have to read the recipe to find out!
p.s. Hubby saw me eating this and he could not believe that this was less calories than when I would eat cereal. "It just looks like so much food" he stated. Of course I had to calculate the nutrition info. We were both pleasantly suprised.
Pay no attention to that broken yolk.
Original idea from The Daily Spud
Printable Recipe
Nutrition Info (using nutrition info, cals/fat/fiber, this breakfast comes to 3 points on WW)
2 servings
Ingredients
1 organic sweet potato, washed and dried
Organic canola cooking spray
Kosher salt and fresh pepper
2 Tbsp light cream cheese
1/8 tsp cayenne pepper
2 eggs
1 tsp minced fresh rosemary
Tony Chachere's Cajun Seasoning, to taste (or sub with salt and pepper)
Directions
(The night before.)
1. Preheat the oven to 400 F.
2. Poke holes on all sides of the potato with a fork. Spray canola oil then rub salt and pepper over all sides. Wrap in foil.
3. Bake for 45 minutes to 1 hour until soft. Cut in half lengthwise and scoop out centers. Once it cools a bit, mix the cream cheese, cayenne and rosemary in and season with salt and pepper. Stuff each half with the mixture.
(Next Morning)
4. Spray a small skillet with cooking spray and heat over medium heat.
5. Meanwhile, reheat the sweet potatoes in the microwave until just warm then pop in the toaster oven on broil as you cook the egg.
(OR you can reheat the sweet potato all the way in the microwave and skip the toaster oven.)
Microwaved only on this one and skipped the broiler. Notice the IN TACT egg yolk. Go me.
5. Crack each egg into the skillet, season with Tony Chachere's and as the whites begin to firm enough to flip the eggs, flip once and cook for an additional 20 -30 seconds, just until the yolks firm a bit.
6. Slide the eggs on top of the heated potatoes.
7 comments:
Perfect. My kind of meal.
such a cool combo!
This looks like a delicious meal to me. I'd eat it for dinner. I remember when I figured out sweet potatoes could be savory - suddenly a whole new world of recipes opened up. I often put cumin or coriander or salsa on my sweet potatoes.
I also recently found that the local co-op near me has several different varieties of sweet potatoes. My favorite is one called 'Garnet'. It is a very deep orange-red flesh and the flavor is like a normal sweet potato, but nuttier. Delicious.
Foy I would love to see a photo! I love interesting vegetables that I wouldn't typically see at the usual supermarket.
I love it when something I've done inspires something
different and equally delicious-sounding elsewhere
in the blogosphere! Will definitely have to try the
egg plus baked sweet potato combination sometime.
Thank you for visiting Daily Spud! I would love to hear how you like it with the sweet potato.
Thanks for using Tony Chachere's!
Cindy Adams-Ardoin
Food Scientist
Tony Chachere's
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