Egg in a basket. Toad in the hole. Crows’ nests. One-eyed Jack. All of these names refer to the same thing: an egg fried in a hole in the center of a piece of bread. And, regardless of the name you call it, we can all agree it’s delicious. I’m a crow’s nest kind of gal, so that’s what I’m going to call my version of this classic breakfast. As a gluten-free (and grain-free) eater, I was over the moon when I saw the sweet potato toast trend gracing us on Pinterest, so I had to mash together my love for this bread alternative with my love for crows’ nests. Together, these flavors almost taste like French toast and could even be eaten with a splash of syrup. I went for a side of bacon to get a hint of maple and, you guys — I very well might start eating this for breakfast on the weekly. It’s THAT GOOD.
— 1 sweet potato, cut lengthwise into pieces of “toast”
— eggs, one for each slice (each potato yields approximately five slices)
— ghee (or butter if you eat dairy)
— parsley (optional)
1. Slice your sweet potato lengthwise into half-inch pieces.
2. Use a circular cookie cutter or a cup to punch holes in the center of each piece of “toast.”
3. Add a heaping spoonful of ghee to a pan on medium heat. Let melt.
4. Place sweet potato pieces in the pan and cook for 3-4 minutes, or until cooked halfway through.
5. Flip the sweet potato and cook for 2-3 minutes, then crack an egg into the hole. Cover and let cook until egg is cooked through (depending on how runny you like your yolk).
6. Remove from the pan and serve with parsley, bacon or maple syrup.
Slice the sweet potato into pieces that are about a half-inch thick. I had a small round cookie cutter which was perfect for punching holes, but a glass would also work. The cookie cutter edge is sharper, so it will make for easier hole punching.
Add butter to your pan, then cook one side of the sweet potato. We’ve heard you can also put these slices into the toaster, but it made more sense for this recipe to cook them the traditional way on the stove. Because sweet potatoes take a while to cook, you need to cook one side before you add the egg. Otherwise, you’ll have an overcooked egg, and nobody wants that! One other trick I should mention — if you are going for looks, remove some of the egg whites, because they will overflow on the potato.
I’m getting hungry for these just writing this post!
Add some bacon and parsley and you’ve got yourself a meal.
What other sweet potato toast recipes have you made? Show us your recipes by tagging us on Instagram + using the hashtag #iamcreative!
Food Production and Styling: Roxy Taghavian
Photography: Brittany Griffin