Name: Sweet Potato Nests with Green Peas and Eggs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 2 sweet potatoes, about 4 inches (10 cm) long, each cut into 9 wedges; 1 tbsp (15 ml) vegetable oil; 1/4 lb (115 g) bacon slices, cut into strips 1/2 inch (1 cm) wide; 1 1/2 cups (225 g) frozen green peas, thawed; 6 eggs; 1/4 cup (30 g) Parmesan cheese shavings; Basil leaves, for serving (optional)

Ingredients

- 2 sweet potatoes, about 4 inches (10 cm) long, each cut into 9 wedges
- 1 tbsp (15 ml) vegetable oil
- 1/4 lb (115 g) bacon slices, cut into strips 1/2 inch (1 cm) wide
- 1 1/2 cups (225 g) frozen green peas, thawed
- 6 eggs
- 1/4 cup (30 g) Parmesan cheese shavings
- Basil leaves, for serving (optional)

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- On the baking sheet, toss the sweet potatoes with the oil. Shape 6 triangles using 3 potato wedges per triangle. Season with salt and pepper. Bake for 15 minutes.
- Remove the baking sheet from the oven. Sprinkle the bacon over the sweet potato wedges. Continue to bake for 10 minutes.
- Remove the baking sheet from the oven. Divide the green peas among the insides of the sweet potato nests. Crack an egg gently in the centre of each nest. Season with salt and pepper. Continue to bake for 10 minutes or until the egg whites are cooked through and the yolks are still runny. Sprinkle with the Parmesan shavings and the basil leaves.

Sweet Potato Nests with Green Peas and Eggs

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Ingredients

Preparation

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