Olivia's Organics

Breakfast Stuffed Sweet Potatoes

This will quickly become your favorite weekend breakfast ... and maybe dinner too!

Yield: 2 Servings


Preheat oven to 400°F.

Scrub/wash sweet potatoes and prick all around with a fork. Rub with olive oil and bake in the oven for 45 to 60 minutes until soft.

While the potatoes are baking, cook the bacon until crispy, let cool and chop. Set aside.

In a sauté pan, heat a little olive oil and add the tomatoes. Cook for a few minutes and then add in the kale. Season with salt and pepper and continue to cook a few additional minutes. Set aside.

Poach the eggs in a pan of boiling water. Stir the water around to create a gentle whirlpool. Crack an egg into a bowl and gently slide into the boiling water. Repeat with the second egg and simmer for 2 1/2 to 3 minutes. Remove eggs with a slotted spoon and place on a dish lined with a paper towel to absorb the water.

Once the potatoes are cooked, slice down the middle lengthwise to open and use a fork to mash and fluff up the inside. Top each potato with the tomato kale mixture, chopped bacon, sliced avocado and a poached egg. Season with salt and pepper and top with scallions.

Enjoy for breakfast, lunch or dinner!

*Photo by @vestal_life
*Recipe by Chef Linda Duggan

Olivia tip illustration

Make this recipe for breakfast, lunch OR dinner!