Mark has four staple foods : potatoes, eggs, bacon and avocados.
This meal had three of the four. And you could totally add an avocado on top to complete those four elements.
This is technically a breakfast dish according to my cookbook, but it had all of Marks favorite things. I didn’t care if it was technically “dinner time”; that wasn’t going to stop me.
This recipe comes from my cookbook Coconuts and Kettlebells by Noelle Tarr and Stefani Ruper. #obsessedwiththisbook.
We had a mega spring cleaning day today (even though it’s almost fall) so poppin’ these sweet potatoes in the oven for an hour to soften them up was perfect – I had more important things to do like organizing all the baby crap in our house (can anyone else relate to this?).
Once the hour was up, I scooped out the insides, added some coconut milk, rosemary and bacon, and then topped the little packages with an egg. I put them in the oven for another 20 minutes and they were complete.
Oh, and do not forget to top them with fresh chives and bacon. Except I was short about 2 slices of bacon because Cooper stole them somewhere along the cooking process. #sneaker
One thought on “Twice Baked Sweet Potatoes Topped with an Egg”
You are so funny and write like I am standing next to you! Publish your own cookbook!!