We eat a lot of eggs in our house and I’m always looking for new ways to have them. This is a really delicious and nutritious breakfast or lunch option.. Full of slow release carbs from the sweet potato as well as their good levels of Vitamin A and beta-carotene means they are a great meal option. Add a whack load of protein from the eggs and you have a meal guaranteed to satisfy – engines warmed and ready to rev!. In our case ready to trek with our little one out and around Enniskerry.

Per Person
2 eggs
1/2 medium sweet potato peeled and sliced length wise very thinly
1 tbsp of parsley
A few very thin slices of red onion
Some olive oil
Salt and Pepper to season

Bring a pot of salted water to the boil and toss the sweet potato slices in to blanch for about 5 minutes
Remove, dry well and brush each slice with olive oil and season well with salt and pepper
Place 2 or 3 slices of the sweet potato into a large muffin tin in the shape of an x or a star and press them down firmly.
Break an egg into the basket formed by the sweet potato and season, top with the red onion slices and the parsley
Tip into the oven for about 15 minutes until the egg is done and the sweet potato is cooked and deliciously caramelised.
Enjoy!