Swapped butternut squash for sweet potato, spinach for kale and basil for rosemary. Result was a lighter taste - perfect for summer brunch.
Baked Eggs with Bacon, Sweet Potatoes, and Kale Hash
- 4 strips bacon, diced
- 2 tablespoons olive oil, divided
- 1/2 large red onion, sliced
- 2 cloves garlic, thinly sliced
- 1 large sweet potato, peeled and cut into 3/4 inch pieces
- 1 tablespoon fresh thyme leaves
- 2 cups torn curly kale leaves
- salt and pepper
- 4 large eggs
Preheat the oven to 400°F.
Cook the bacon in a cast iron or oven safe skillet over medium heat until it is crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Reserve 1 tablespoon of bacon fat and discard the rest.
Over medium heat, heat 1 tablespoon of olive oil with the reserved bacon fat. Cook the onions and garlic until the garlic begins to toast and the onions turn slightly translucent, about 2-3 minutes. Add the sweet potatoes, thyme, and a generous pinch of salt and pepper and cook, stirring frequently, until the sweet potatoes begin to soften, about 7-8 minutes. If the pan is dry, add 1 additional tablespoon of olive oil along with the kale and a generous pinch of pepper and stir until everything is well coated. Continue cooking, stirring frequently, 3-4 minutes. Stir in the cooked bacon bits. Arrange the hash in a somewhat flat layer so the eggs have a surface to sit on. Crack each egg into a small bowl and pour it gently over the veg so that the yolk doesn’t break. Repeat with the rest of the eggs, cracking and pouring each egg over the hash, one at a time. Sprinkle the eggs with additional salt and pepper. Put the skillet in the oven and bake until the whites of the eggs are set, but the yolks are still loose, between 6-8 minutes.
Makes 4 servings.