Baked Eggs in Sweet Potato Crusts

• Vegetarian
• Gluten free

• Produce

  • 2 Sweet potatoes shredded in a food processor to make 3 cups, large
  • 2 tsp Thyme, fresh leaves
  • 4 tsp Thyme, fresh

• Refrigerated

  • 12 Eggs, Fresh

• Baking & Spices

  • 1 tsp Black pepper
  • 1 pinch Salt
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 12 tbsp Table cream, light

Found on twopurplefigs.com

Description

Ingredients

• Crust:
• 2 large sweet potatoes shredded in a food processor to make 3 cups
• pinch of salt
• 1 teaspoon of olive oil
• 2 teaspoons of fresh thyme leaves
• Eggs:
• 12 Fresh eggs
• 12 Tablespoons of light table cream
• ½ teaspoon of salt divided
• 1 teaspoon of black pepper divided
• 4 teaspoons of fresh thyme leaves (optional)
• **1/4 cup of fresh Parmesan cheese grated **(optional)

Directions

• Preheat the oven to 375 degrees. In a large bowl, toss the sweet potatoes, salt, olive oil and fresh thyme.
• Take your baking molds, a 9 inch baking pan or a standard muffin pan and line them with baking paper.
• Place the sweet potato crust at the bottom of the baking molds—for individual baked eggs, measure out ¼ cup of the sweet potatoes for each crust.
• Bake the sweet potatoes for 8 mins until it softens up.
• Remove the sweet potatoes from the oven and crack the eggs on top. Crack one egg for each mold and in a tablespoon of cream per egg. Add the cream right over the egg. Repeat with the remaining eggs.
• Season with salt, pepper and fresh thyme leaves.
• bake the eggs to the doneness you prefer—for a cooked and still slightly runny egg yolk, bake the eggs for 10 mins.
• remove from the oven and sprinkle some freshly grated Parmesan cheese.
• Enjoy!