Author Notes
For crowded and hungry Open House/Sunday brunchers, I love it that these are simple to make(only six ingredients), colorful, easy to eat, and include protein-rich eggs in all their natural creamy glory (instead of scrambled or used to soak bread etc.) They can be served in individual ramekins or made in one large baking dish. —LeBec Fin
Ingredients
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non-stick cooking spray
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unsalted butter
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10 cups mashed sweet potatoes (from 7 pounds baked sweet potatoes, skin-on, mashed with a little butter, kosher salt and pepper)
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30 slices cooked bacon, each piece cut in half crosswise
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40 large eggs
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about 1/2- 1 cup heavy cream
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kosher salt
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black pepper, coarsely freshly ground
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1 pound extra sharp cheddar, grated
Directions
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With non stick spray, spray the insides of 20 ramekins (4"wide x 2" deep). Place on a rimmed sheet pan. Into each ramekin, spoon 1/2 cup mashed sweet potatoes and make a nest(depression) in the top. Place 3 cut pieces of bacon,side by side, in the bottom of the nest.Crack 2 eggs on top of the bacon. Drizzle with 2 teaspoons heavy cream. Add salt and pepper and top with grated cheese.
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Set pan in middle of oven and bake until the eggs are set, or to your desired doneness (18 to 22 minutes for runny yolks).
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* if you want a spicier Mexican touch, add some pureed seedless chipotles in adobo to your mashed sweet potatoes (Be cautious/add a little at a time!)
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.
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