Instructions

Preheat oven to 350°F (180°F).

In a medium bowl, combine sweet potato, peameal bacon, 1 tbsp (15 mL) of the oil, pepper, salt and nutmeg. Scatter in a 10-inch (25 cm) ovenproof skillet. Bake for 15 minutes.

In the same bowl, stir together tomatoes, garlic, thyme and remaining oil; set aside.

Remove skillet from oven. Flip potatoes and bacon; scatter tomato on top of mixture. With a spoon, make 4 wells and 1 crack egg into each. Bake for 10 to 15 minutes or until eggs are cooked through or have reached desired doneness.

Avocado Purée: In a small food processor, purée avocado, yogurt and chives. Season with salt and pepper to taste. Serve with breakfast bake.

• 250 ml 1 cup sliced and halved sweet potato
• 125 ml 1/2 cup chopped peameal bacon
• 30 ml 2 tbsp olive oil, divided
• 2 ml 1/2 tsp pepper
• 1 ml 1/4 tsp salt
• 1 ml 1/4 tsp ground nutmeg
• 2 2 heirloom tomatoes, cut into wedges
• 1 1 garlic clove, minced
• 15 ml 1 tbsp chopped fresh thyme leaves
• 4 4 eggs

Avocado Purée

• 1 1 small ripe avocado, quartered
• 125 ml 1/2 cup plain yogurt
• 15 ml 1 tbsp chopped chives
• salt and pepper to taste

Nutritional Facts