Egg and Bacon Skillet
Courtesy of Egg Farmers of OntarioYou can’t go wrong when eggs and peameal bacon get together and the addition of sweet potato adds a savoury touch to this classic comfort breakfast.
Ingredients
- 1 cup sliced and halved sweet potato
- ½ cup chopped peameal bacon
- 2 tbsp olive oil divided
- ½ tsp pepper
- ¼ tsp salt
- ¼ tsp ground nutmeg
- 2 heirloom tomatoes cut into wedges
- 1 garlic clove minced
- 1 tbsp chopped fresh thyme leaves
- 4 eggs
Avocado Purée
- 1 small ripe avocado quartered
- ½ cup plain yogurt
- 1 tbsp chopped chives
- salt and pepper to taste
Instructions
- Preheat oven to 350°F (180°F).
- In a medium bowl, combine sweet potato, peameal bacon, 1 tbsp (15 mL) of the oil, pepper, salt and nutmeg. Scatter in a 10-inch (25 cm) ovenproof skillet. Bake for 15 minutes.
- In the same bowl, stir together tomatoes, garlic, thyme and remaining oil; set aside.
- Remove skillet from oven. Flip potatoes and bacon; scatter tomato on top of mixture. With a spoon, make 4 wells and 1 crack egg into each. Bake for 10 to 15 minutes or until eggs are cooked through or have reached desired doneness.
- Avocado Purée: In a small food processor, purée avocado, yogurt and chives. Season with salt and pepper to taste. Serve with breakfast bake.
Tips
- Tip: Add maple sausage instead of peameal for a different flavour.
- Tip: This recipe can easily be doubled and made on a baking sheet for brunch entertaining.
- Tip: Kick up the flavour of the Avocado Purée by adding 1 tbsp of finely diced Jalapeno peppers.
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