Sometimes good things lead to better things and that’s exactly what happened when these eggs made their way into yet another new dish. It was only last week that I discovered sunny side up eggs could be oven fried. From that great discovery, I made a few more.
- Sweet potatoes always go well with Brussels sprouts, in the same way they go well with kale.
- Eggs made in the oven take on a creamy texture and are just amazing.
- There is no need to ever splatter grease all the over the stove, when everything can be oven baked.
- Great meals can be made in 20 minutes.
- Eggs are good for dinner.
I was home sick today and all I could find was a handful of Brussels sprouts and a small sweet potato. I sliced the Brussels sprouts and diced the sweet potatoes, tossed them with a bit of olive oil and put them in the oven for about 15 minutes. Last week I made the discovery that sunny side up eggs can be oven fried, and in the last five minutes of cooking, I added the eggs.
I’ve put eggs with Brussels sprouts before when I made this potato cake with Brussels sprouts and a ruffled egg, so I am one to venture out with my sprouts and find a place for them besides a side dish.
This was delicious and to make it even better, add in bacon or pancetta for extra flavor. To serve a crowd, increase the ingredients and add in more eggs. The flavor combination and the colors make baked eggs with sweet potato and Brussels sprout hash the perfect breakfast, lunch or dinner.
More Spinach Tiger Brussels Sprouts Recipes
More Egg Recipes From Spinach Tiger
- 10 Brussels sprouts, wash, rinsed, sliced
- 2 sweet potatoes, peeled, cubed (see notes)
- 1 shallot, diced
- 1 tablespoon olive oil
- few sprigs of fresh thyme
- sea salt
- freshly ground pepper
- 4 eggs
- Preheat oven to 400 degree, F.
- Toss together sweet potatoes, Brussels sprouts, and shallots with olive oil and place in cast iron frying pan or small shallow baking dish.
- Cook for 10 minutes, tossing once half way through.
- Add eggs over the hash, and bake in oven for 5 to 7 minutes or until the eggs are done on top. Put the pan in the top third of the oven, so the heat will cook the top of the eggs.
- Serve immediately.
Sylvie @ Gourmande in the Kitchen says
October 23, 2013 at 10:08 pmThis sounds excellent and I would eat it for any meal of the day!
angela says
October 24, 2013 at 8:41 amThanks Sylvie. I love breakfast for dinner too.
erin @ yummy supper says
October 22, 2013 at 12:03 pmYes! I love baked eggs. Angela, I think it’s fabulous that you used Brussels and sweet potatoes… such an interesting combo! And I’m with you I like the fast and easy one dish ease of roasting, makes me so happy.
xoxo
E
bellini says
October 21, 2013 at 9:26 amI know I would love this sweet potato hash with its creamy eggs and sprouts.
Roz says
October 20, 2013 at 11:50 amWhat a beautiful brunch recipe, I could pour all of that gorgeous golden egg yolk directly down my throat! YUMMMM!!!
angela says
October 21, 2013 at 8:17 amRoz,
You made me laugh. I feel the same way about egg yolks.
sippitysup says
October 19, 2013 at 9:50 pmI recently had a similar brunch of eggs cooked in a wood fired oven! Yep. As good as you think it is. GREG
angela says
October 20, 2013 at 7:17 amI can only imagine how good eggs cooked in a wood fired oven is.
Joanne T Ferguson says
October 19, 2013 at 7:55 pmG’day! Just finished brekkie, but could go for some of this, true!
LOVE the idea of brussels sprouts hash too!
Cheers! Joanne
Lynda - TasteFood says
October 19, 2013 at 2:18 pmI would eat this for breakfast, lunch or dinner – and preferably right now.
deana says
October 19, 2013 at 12:17 pmLove this recipe! I’m making an old fashioned dry hash next week. They are all terribly good but sweet potato is a brilliant idea. In researching the post, I read that early 19th c hash was soupier and used things left over from a boiled dinner so had things like beets and turnips as well as potatoes. Give me brussel sprouts and sweet potatoes anyday!
angela says
October 20, 2013 at 7:18 amThanks for that great info, Deana. It only makes sense to use what you have for a hash.
Angie@Angie's Recipes says
October 19, 2013 at 12:05 pmSuch a hearty and satisfying meal!
Ashley says
October 19, 2013 at 8:58 amWhat a great flavor combination! I haven’t tried baking sunny side up eggs before, and this looks like just the dish to try it out! Yum 🙂
angela says
October 20, 2013 at 7:19 amAshley, I hope you do try it out. It’s so good.
Ashley @ Big Flavors from a Tiny Kitchen says
July 16, 2014 at 7:58 pmI finally made this tonight and it was WONDERFUL! The sweet potatoes I got were huge, so it took a bit longer to cook before I added the eggs, but my husband and I both loved it. Thanks for the delicious recipe 🙂