Egg and Bacon Skillet

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Ingredients

Serves
2
-
+
Conversion
Metric
Imperial
1 cup sliced and halved sweet potato
1/2 cup chopped peameal bacon
1/8 cup olive oil, divided
1/3 tsp pepper
1/4 tsp salt
1/4 tsp ground nutmeg
2 heirloom tomatoes, cut into wedges
1 garlic clove, minced
1 tbsp chopped fresh thyme leaves
4 eggs
AVOCADO PUREE
1 small ripe avocado, quartered
1/2 cup plain yogurt
1 tbsp chopped chives
salt and pepper to taste
Nutritional Facts
Amount Per Serving
600 Calories
Protein
28g
Fats
40g
Carbs
36g

Directions

1. In a medium bowl, combine sweet potato, peameal bacon, 1 tbsp (15 mL) of the oil, pepper, salt and nutmeg. Scatter in a 10-inch (25 cm) ovenproof skillet. Bake for 15 minutes.

2. In the same bowl, stir together tomatoes, garlic, thyme and remaining oil; set aside.

3. Remove skillet from oven. Flip potatoes and bacon; scatter tomato on top of mixture. With a spoon, make 4 wells and 1 crack egg into each. Bake for 10 to 15 minutes or until eggs are cooked through or have reached desired doneness.

4. Avocado Puree: In a small food processor, puree avocado, yogurt and chives. Season with salt and pepper to taste. Serve with breakfast bake.

Notes

1. Add maple sausage instead of peameal for a different flavour.
2. This recipe can easily be doubled and made on a baking sheet for brunch entertaining.
3. Kick up the flavour of the Avocado Puree by adding 1 tbsp of finely diced Jalapeno peppers.