“Loaded” Baked Sweet Potato
- 2 eggs
- 0.5 tsp fresh dill, chopped finely
- 0.5 tsp each salt and pepper
- 2 Tbsp chicken stock
- 4 Tbsp ghee
- 0.5 small onion or 1 shallot, chopped finely
- 2 Ounce white mushrooms, sliced
- 2 stalks of kale, chopped coarsely
- 1 large sweet potato
- a sprinkle of dried red chili pepper flakes
- Preheat oven to 400 degrees.
- Wash sweet potato and poke with holes using knife. Add the sweet potato to the oven, place a piece of tin foil underneath to catch drippings. Bake for 50 minutes or until soft to the touch.
- After the potato has baked for 25 minutes, add 2 tbsp of the ghee to the pot/dutch oven and warm on medium heat. Add the onion/shallot and sauté for 3 minutes, until aromatic. Turn the heat down to med/low, add the mushrooms, salt and pepper, and continue to sauté for another 6-8 minutes, until the mushrooms are softened and most of the liquid has cooked out of them. Add the kale, chicken stock, and chili pepper flakes and cover. Turn the heat down to low and cook for five minutes.
- After five minutes, remove the cover and return the heat to med/low and allow the stock to mostly evaporate. Stir with wooden spoon every minute or so. While that’s happening, fry the two eggs with the remaining ghee and flip them halfway through. Before flipping, sprinkle them with the fresh dill. Cook to desired doneness (over medium is probably best for this dish – solid whites but runny yolk).
- Remove the sweet potato and cut in half lengthwise. Place the eggs on top of the potato and pour the remaining ghee on top. Top with the kale/mushrooms/onion monstrosity.
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