Sweet Potato Egg Boats with Hazelnut

Sweet potatoes are elevated with the richness of eggs and a delicious hazelnut butter.

  • Prep time: 15-20 min
  • Makes: 4
  • Cook time: 20-30 min

Nutritional Information

Ingredients

Directions

  1. Cut the sweet potatoes in half lengthwise and remove 3/4 of the flesh, set aside for the mash.

  2. On a baking sheet, place the potato halves on parchment paper, salt and pepper the inside then add a drizzle of olive oil.

  3. Place small slices of cheese at both ends of the potato to hold the egg yolk in the middle.

  4. Place a sage leaf on each piece of cheese.

  5. Break a Naturegg Omega-3 into each half of the potato and bake at 400 F for 10 to 12 minutes or until the egg is cooked as desired.

  6. In a blender, mix the rest of the sweet potato with butter, salt and pepper, add a little water to loosen the puree.

  7. In a pan, sauté the garlic with a little olive oil then add the rapini cut into small pieces. Salt and add the Hot pepper paste and honey.

  8. In a skillet, add the butter, sage and roasted hazelnuts, sauté everything until you achieve a buttery texture.

  9. For the dressing, add a layer of mashed potatoes, garnish with honey-spiced rapini and sage-roasted hazelnuts.

Tips

  1. Kitchen Tools required:

This recipe was made with:

Naturegg Omega 3

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

Speedy Bok Choy Noodle Bowl

View recipe

Egg-cellent Couscous & Lentil

View recipe
See all recipes