Roasted Sweet Potatoes with Gorgonzola and Baked Eggs
This is a brunch-friendly dish that's really easy to whip up, as long as you can get a reliable sous chef to assist with the dicing (the Hubs had to redo his batch after a quality control inspection). An added bonus is that melting the gorgonzola into a puddle of cheesy melty goo makes the stinky blue cheese an excellent introduction to cheese virgins.
Ingredients (feeds 5-6):
5 sweet potatoes, peeled and diced into 1cm cubes (I used a mix of yellow and purple ones - they look prettier this way)
1/3 cup good quality extra virgin olive oil
Salt (flavoured salts are fine too; I used a cabernet salt)
Gorgonzola (switch it out for regular mozzarella, ricotta, or feta if you prefer)
Eggs (apportion 1 egg per person)
Direction:
1) Toss diced sweet potatoes with olive oil and salt and spread it out onto a baking pan, making sure it's well-oiled and sufficiently salted. Roast for 15-20 minutes at 190C until tender.
2) Remove pan from oven, and break eggs in separate sections, crumbling as much gorgonzola as you'd like all over the pan. Roast for a further 7-8 minutes, until the whites of the eggs are set and the yolks slightly runny.
Ingredients (feeds 5-6):
5 sweet potatoes, peeled and diced into 1cm cubes (I used a mix of yellow and purple ones - they look prettier this way)
1/3 cup good quality extra virgin olive oil
Salt (flavoured salts are fine too; I used a cabernet salt)
Gorgonzola (switch it out for regular mozzarella, ricotta, or feta if you prefer)
Eggs (apportion 1 egg per person)
Direction:
1) Toss diced sweet potatoes with olive oil and salt and spread it out onto a baking pan, making sure it's well-oiled and sufficiently salted. Roast for 15-20 minutes at 190C until tender.
2) Remove pan from oven, and break eggs in separate sections, crumbling as much gorgonzola as you'd like all over the pan. Roast for a further 7-8 minutes, until the whites of the eggs are set and the yolks slightly runny.
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