Sweet Potato Breakfast Boats
Cheesy, protein-packed, satisfying and comforting— what else could you want in breakfast?
Ingredients
- 3 sweet potatoes
- 6 Vital Farms Eggs
- 2 tablespoons Vital Farms Unsalted Butter
- 5 slices of prosciutto, cut into small pieces
- 3/4 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, finely chopped, plus more for garnish
- olive oil
- salt and pepper, to taste
Instructions
- Preheat the oven to 350° F. Line a baking tray with parchment. Wash and prick the sweet potatoes with a fork.
- Brush each sweet potato with olive oil and season with salt. Bake for about 60 minutes, until tender when pierced.
- While the potatoes bake, heat a small pan over medium heat. Add the prosciutto pieces and cook until crispy. Transfer to a paper towel-lined plate.
- Once the sweet potatoes are baked and slightly cooled, cut in half lengthwise. Gently scoop out the flesh, making sure to keep the skin intact.
- Add the filling of sweet potato, butter, most of the prosciutto pieces, mozzarella, and fresh parsley to a large bowl. Mash until ingredients are combined. Season with salt and pepper.
- Spoon the mixture back into the sweet potato skins. Create a small well in the center of each half. (There may be some leftover filling due to the additional ingredients— chef's treat!)
- Crack an egg into each well. Return to the oven and bake for about 20 minutes or until the egg whites are set, but yolks are slightly soft.
- Garnish with remaining crispy prosciutto and fresh parsley.
