Bacon and Egg Packed Sweet Potato
I have a lot of food allergies. The two major ones that I have the highest reactivity to are yeast and dairy. It was by learning about what negatively affected my body years ago that prompted me to start writing about food for people in similar situations. As someone who enjoyed casual home cheffing, I wanted to challenge myself to make awesome recipes using replacement ingredients for the things my body couldn’t tolerate.
Taking yeast out of your diet restricts a lot of the same things as you would if you had celiac disease or a gluten sensitivity or allergy. Although I have no reactivity to flour, yeast typically is added to it to make staples like bread and doughs. My diet therefore is almost gluten free by necessity of omitting yeast.
When you remove bread from your diet but you love sandwiches, you have to get creative in ways that make you forget the traditional. By using replacement ingredients that even taste better than what you originally considered the norm, you’re winning on all fronts!
This dish is kind of like a breakfast sandwich except it’s much healthier and in my opinion, much tastier too!
Bread is a worldly staple food. It’s generally inexpensive to produce and can be made in a number of different ways. I think it’s safe to assume that bread is not generally considered to be a healthy food source or to have much nutrient benefit. Bread lacks much vitamin or mineral content and can cause digestion issues for many who consume it. This is generally the side effect people with gluten sensitivities experience.
Since we’re obviously not using bread here, I wanted to make a substitution for an ingredient promoting the opposite effects on the body – the sweet potato!
Sweet potatoes offer an array of health benefits and are loaded with vitamins and minerals. While bread is difficult for your body to digest, sweet potatoes actually aid the body in that department as they are high in soluble fiber. Diets high in soluble fiber have been linked to better digestion, regularity and decreased risk of colon cancer.
This vegetable is also very high in beta-carotene which is a pigment that turns into Vitamin A when consumed. Vitamin A is extremely important for your immune system and also helps your vital organs to work properly. A drizzle of olive oil on this dish will help your body absorb these vitamins rapidly.
- 2 large sweet potatoes
- 8 slices of bacon
- 4 large eggs
- ½ tsp fresh cracked pepper
- ½ tsp salt
- ½ tsp fresh rosemary
- Pinch chopped chive or green onion
Set the oven to 400 degrees.
Wash the sweet potato, dry and wrap in foil. Place directly in preheated oven. Set timer for 25 minutes.
On a foil lined sheet tray, arrange the bacon slices in a single layer. Place in oven. The point here is to par cook the bacon. It should not be totally cooked and crispy as this is a two part cooking process.
Flip the bacon every 3-4 minutes and when you notice that most of the fat has rendered, remove from the oven and wait for the sweet potato. We will be also cooking the sweet potato during the second part of the cooking process so you don’t want it to be totally tender or the end result will be too soft and mushy.
Remove the sweet potato from the oven after 25 minutes and remove from foil when cool enough to handle. Cut the potatoes in half and hold the rounded side with a towel while you scoop out about half to ⅔ of the flesh from the middle outwards. Save the removed part to use in a mash or puree for another recipe.
Line the center of the potato that you scooped out with 2 slices of bacon for each half. Crack your eggs, one at a time into your hand so you can separate the yolk (in your hand) from the white. Pour the white on top of the bacon. Reserve the yolk. Repeat this step for each of the 4 eggs.
Place the sweet potato halves on a new foil lined sheet tray and place back in the oven. We are separating the white as they will take longer to cook than the yolks and nobody likes an overcooked yolk or an undercooked egg white!
Pop these back in the 400 degree oven for about 10 minutes or until you start to notice the whites beginning to set. Remove from oven and top each half with one egg yolk. Sprinkle with a bit of fresh rosemary and a sprinkle of salt and pepper. Place back in the oven and cook until desired doneness. I like the yolk to be a little bit runny and that will take around 10-15 more minutes. If you prefer you yolk to be less runny, increase the cooking time by a few minutes.
Remove from the oven and let cool for a few minutes. Garnish with chopped chive or green onion.
I could eat these on their own for breakfast but they also would be nice with a simple mixed green salad for a full lunch serving.