Ingredients
Units
Scale
- 2 medium sweet potatoes
- 3 kale leaves (finely sliced)
- 5 rashers bacon (finely sliced)
- 2 heaped tbsp Italian herbs
- 4 tbsp butter or olive oil
- 4 eggs
- 50 g basil pesto
- Salt & peper
Instructions
- Preheat your grill to the hot function. Grate the sweet potato and mix it with the kale, bacon slices and herbs. Lay the mixture flat on a lined oven tray and dot with butter.
- Bake it under a grill for 10 mins, giving it a quick stir half-way through so that the sweet potato crisps up. You may want to add a little extra butter / oil to ensure this happens.
- With 2 minutes to go (ensuring your sweet potato is starting to crisp), make four small holes, crack in the eggs and return the tray to the grill for a minute or two, until set. To serve, top the eggs with a little pesto and a sprinkle of salt and pepper.
- Sweet potato is a great, naturally sweet vegetable to include at breakfast. This recipe uses the bacon to flavour the hash brown and the kids won’t even know there are three large serves of veggies hiding within.
Notes
- Not a fan of sweet potatoes? Use potatoes, carrots or parsnips instead.
- Can’t eat eggs? Leave them off
- Don’t like basil pesto? That’s cool, eat it without it or choose a little hummus or smashed avocado
- Prep Time: 10 minutes
- Cook Time: 15 minutes
