Eggs are baked over a bed of diced roasted sweet potatoes, Brussels sprouts and gorgonzola cheese for a dish that's perfect for breakfast, brunch or dinner.
Baked Eggs with Sweet Potatoes, Brussels and Roquefort
I served this with a simple arugula salad for a light dinner. This would also make for a fantastic brunch, served with fruit salad and whole grain toast. You could also swap the blue cheese for goat. Adapted from Naturally Ella.
2 large sweet potatoes, peeled and diced
1 large onion, peeled and diced
4 cups Brussels, halved
Extra-virgin olive oil
3 ounces blue cheese, crumbled
Preheat the oven to 425 degrees.
Place the sweet potato, onion, and Brussels sprouts in a large baking dish. Toss with olive oil and season with salt and pepper. Roast for 15-20 minutes until tender, and very lightly golden. It will continue cooking once you add the eggs.
Create 4-6 wells in the roasted vegetables and carefully crack an egg in each well. Sprinkle the blue cheese over the top. Return to the oven and bake for another 10 minutes until the whites are set and the yolk is still slightly runny. Serve immediately.