Sheet Pan

BAKED EGGS IN SWEET POTATO NESTS WITH BACON AND SHARP CHEDDAR

March  5, 2013
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. —LE BEC FIN

  • Serves 20
Ingredients
  • non-stick cooking spray
  • unsalted butter
  • 10 cups mashed sweet potatoes (from 7 pounds baked sweet potatoes, skin-on, mashed with a little butter, kosher salt and pepper)
  • 30 slices cooked bacon, each piece cut in half crosswise
  • 40 large eggs
  • about 1/2- 1 cup heavy cream
  • kosher salt
  • black pepper, coarsely freshly ground
  • 1 pound extra sharp cheddar, grated
In This Recipe
Directions
  1. 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.
  2. 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).
  3. * 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!)

See Reviews

See what other Food52ers are saying.

Review
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular 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, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) 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 write me 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.