Looking for a nutritious yet flavorful breakfast or brunch idea? These baked sweet potato boats filled with spinach and eggs are a wholesome and satisfying meal. The sweetness of the roasted sweet potatoes pairs perfectly with savory spinach and creamy baked eggs. It’s a gluten-free, nutrient-dense dish that is simple to make and full of flavor. Whether you’re serving it for a lazy weekend breakfast or a quick dinner, this recipe is sure to impress.
Ingredients:
- 2 large sweet potatoes
- 1 tablespoon butter
- 1 cup packed baby spinach, finely chopped
- 4 eggs
- Salt and pepper, to taste
Instructions:
- Heat the Oven: Set your oven to 400°F (200°C) to preheat.
- Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly, then pierce them a few times with a fork. Place them on a baking sheet and roast for about 45 minutes, or until tender. Once done, allow them to cool slightly.
- Hollow Out Potatoes: Cut the sweet potatoes in half lengthwise and scoop out most of the flesh, leaving a small border around the edges to form boats. Set aside the scooped sweet potato for another use (like mashed sweet potatoes).
- Sauté Spinach: In a skillet, melt the butter over medium heat. Add the finely chopped spinach and cook for 2-3 minutes, or until wilted.
- Fill the Boats: Spoon the sautéed spinach evenly into the hollowed sweet potato halves. Create a small well in the center of each for the egg.
- Crack Eggs: Carefully crack one egg into each sweet potato boat. Sprinkle a little salt and pepper on top.
- Bake: Place the filled sweet potatoes back on the baking sheet and bake for another 15-20 minutes, or until the eggs are set to your desired doneness.
- Serve: Remove from the oven and serve immediately, garnished with additional salt, pepper, or herbs if desired.
Conclusion:
These baked sweet potato boats filled with spinach and eggs are a fantastic way to start your day or enjoy a nutritious meal. Packed with vitamins, protein, and fiber, they offer a perfect balance of flavor and nutrition. The simple ingredients make this dish easy to prepare, and the presentation adds a touch of elegance to your table. Enjoy it as a healthy breakfast, brunch, or light dinner.
Baked Sweet Potato Boats with Spinach and Eggs
Ingredients
- 2 large sweet potatoes
- 1 tablespoon butter
- 1 cup packed baby spinach finely chopped
- 4 eggs
- Salt and pepper to taste
Instructions
- Heat the Oven: Set your oven to 400°F (200°C) to preheat.
- Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly, then pierce them a few times with a fork. Place them on a baking sheet and roast for about 45 minutes, or until tender. Once done, allow them to cool slightly.
- Hollow Out Potatoes: Cut the sweet potatoes in half lengthwise and scoop out most of the flesh, leaving a small border around the edges to form boats. Set aside the scooped sweet potato for another use (like mashed sweet potatoes).
- Sauté Spinach: In a skillet, melt the butter over medium heat. Add the finely chopped spinach and cook for 2-3 minutes, or until wilted.
- Fill the Boats: Spoon the sautéed spinach evenly into the hollowed sweet potato halves. Create a small well in the center of each for the egg.
- Crack Eggs: Carefully crack one egg into each sweet potato boat. Sprinkle a little salt and pepper on top.
- Bake: Place the filled sweet potatoes back on the baking sheet and bake for another 15-20 minutes, or until the eggs are set to your desired doneness.
- Serve: Remove from the oven and serve immediately, garnished with additional salt, pepper, or herbs if desired.