Crispy Onion & Sage Sweet Potato Egg Nests
This week’s farm-to-table recipe features late fall flavours. With Sweet Potatoes in our local shares this week, I have taken them and created a simple skillet dish that can be enjoyed for breakfast, lunch or dinner. You can pair it with maple sausage, bacon or for a lighter version, serve it with a side of your favourite salad greens.
2 lbs. sweet potatoes, peeled, quartered lengthwise, cut crosswise into ½ inch-thick cubes
2 tbsp. unsalted butter
1 medium onion, thinly sliced
2 tbsp. olive oil
3 tbsp. fresh sage, chopped
Salt & fresh ground pepper
4 large farm fresh eggs
Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender, 15-20 mins.
Drain and place back in pot. While hot, stir in butter and mash with a potato masher and set aside.
In a large skillet, heat oil over medium-high heat. Add onions and sauté, stirring occasionally until crispy golden, 8-10 minutes. Add sage and sauté for another 1-2 minutes.
Add onion mixture to potatoes and mix until well incorporated, season with salt and pepper.
Heat seasoned skillet over medium heat. Divide potatoes into four mounds onto the skillet leaving space between them. Make a well in the centre of each mound large enough to hold an egg. Ensure the sides are high enough to avoid the egg white from over flowing.
Carefully crack an egg into each hole. Cover with a tight fitting lid and cook until desired yolk consistency.
Season egg with salt and pepper and serve warm.
SERVINGS 4 | PREP & COOK TIME 40 minutes.