Have you ever thought of ditching the skillet and steaming your morning eggs instead? If not, you’re in for a treat! Cooking en papillote creates enclosed steam which locks in flavor, moisture and packs the extra punch! This French method of cooking in parchment packets is extremely versatile but is traditionally used to prepare fish, chicken and vegetables. For this recipe, we’re switching it up and steaming sweet potato chunks tossed with smoky spices and topped with eggs and shredded cheese. The technique works perfectly with eggs, providing robust flavor with close to no effort.
With very little prep and only 15 minutes of cook time, this dish is an ideal powerhouse breakfast or lazy weeknight dinner option (who doesn’t love breakfast for dinner?) All you need is a few simple ingredients, a sturdy baking sheet and parchment paper, and you’ve got yourself a filling, healthy meal with no pots or pans to clean up afterwards.
serves one (generously)
- 1/2 sweet potato, cut into 1/2 inch cubes (about 1 cup)
- 1 Tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- salt + pepper
- 2 eggs
- 2 Tablespoons shredded mozzarella cheese
- 1 Tablespoon thinly sliced scallions, as a garnish (optional)
1. Preheat oven to 350 degrees Fahrenheit. Fold a 14 x 12-inch piece of parchment paper in half and cut into a heart shape.
2. Unfold the parchment paper and place on a rimmed baking sheet. Place the cubed sweet potato on one side of the parchment paper and season with the olive oil, smoked paprika and dried thyme. Season to taste with salt and pepper.
3. Make two small wells in the bed of sweet potatoes and gently crack the eggs into each well. Season the eggs with some more S+P and sprinkle the mozzarella over the top.
4. Seal the parchment paper by folding the edge. Bake in your preheated oven for 15-20 minutes (cook for longer if you prefer your eggs well done). Carefully unfold the edge (the steam will be HOT) and garnish with sliced scallions (optional). Allow to cool slightly before digging in.