Baked Brunch Boats

The Last Bite
by The Last Bite
2 servings
40 min
Whats better than after a well deserved lay in on a Sunday, than to have a delicious brunch to start the day of properly? This dish is a healthy but slightly cheeky weekend treat which will keep your tastebuds tingling for a long time after that At the weekend you may have a little more time on your hands, so this is the perfect time to give this dish a go. With a bit of patience you carefully place your raw eggs in your homemade sweet potato nest structure. But careful to not let Humpty Dumpty fall out of his nest or your beautiful creation will be destroyed. This dish has a delightful combination of sweet and savoury, as the bacon and cheese counter balance the sweetness of the potatoes. A huge hit when serving to your friends or loved ones, you can also alter this recipe to be suitable for vegetarians. I love this dish as it is gluten free, and unlike your normal potatoes, the sweet ones are full of fibre and digest easily, allowing no bloating!These baked boats are very adaptable, as you can use many other ingredients from you kitchen that may need using up. For example simply swap your bacon for ham, and change the type of cheese to give it a different taste. If you have any additional filling that doesn't fit in your nest you can simply make it into a little sweet potato patty and bake it in the oven. As they say... waste NOT want NOT! So give these beauties a go and show to your family at home how impressive your culinary skills are.
veg filling for the boats
boats minus the egg
boats before cooking the egg
Baked Brunch Boats
Recipe details
  • 2  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients
  • 4 Eggs
  • 2 Medium sized sweet potatoes
  • 2 rasher of bacon
  • 1/2 a red onion
  • 1/2 a pepper
  • 1 clove of garlic
  • Handful of spinach
  • Grated cheese
  • Spices: S&P, crushed chillies, ground coriander
Instructions
Preheat your oven to 180 degrees. Throughly wash your sweet potatoes and chop them in half. Place these on a baking tray and pop into the oven for approx 30 minutes. Spray the potatoes with a little oil and cook until they are soft on the inside and crisp on the outside.
Meanwhile chop your onion and garlic into small cubes and finely chop your garlic.
Cut your bacon rashers into small pieces and start to cook in a small saucepan.
When the bacon has started to cook, add into the saucepan your pepper, onion and garlic and continue to cook until soft. Adding the onion into the pan after the bacon allows the onion to combine all the flavour and de stick the pan for you.
Then add in your spices and continue to cook. Add as much chillies as you like depending on your spice preference.
Once this is softened add your spinach, cook for 2 minutes. Then place all these ingredients into a large mixing bowl.
Once the potatoes are cooked, you then need to use a spoon to scoop out the inside of the potato, leaving a thin but strong shell of the skin behind. Make sure you allow your potatoes to cool for a few minutes before doing so.
Add all of this potato into the mixing bowl, along with your grated cheese and mix thoroughly.
NOW IT IS TIME TO ASSEMBLE! Place some if your mix inside your skin leaving a place in the middle where your egg will go. Slowly build up the walls of your skin to create a good sized hole for the egg to go into. Repeat for all of the potato skins.
Now crack your egg open and place in the middle of the hole. This is why it is important to build up the walls in the skin to allow the egg to sit in comfortably without spilling over the sides. If you have slightly too much egg for you hole then hold back a little of the white.
When you have completed this, pop the boats into the oven on your baking tray for approx 12-15minutes. Once your egg is cooked through, your dish is ready.
Tips
  • carefully crack the egg into the hole in the boat to ensure the white dosn't spill over when cooking
The Last Bite
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