I threw these together when I was away at the beach with a group of friends, having had some roast sweet potato leftover from the night before. Something a little craftier than your standard holiday bacon and eggs, they can be prepped the day before and then served as an impressive brunch. I actually prefer them cold, when the flavours intensify and they present themselves as perfect picnic fodder…much more appetizing than soggy sammies!
8 free-range eggs
½ cup soy or rice milk
3 cups of sweet potato, cut into roughly 1 cm cubes
3 cups of button mushrooms, cut into quarters
1 cup of cherry tomatoes, halved
250g of goat feta, cut into roughly 1 cm cubes
1 large onion, sliced into rings
3 teaspoons of fresh thyme
2 tablespoons of honey
3 tablespoons of olive oil
3 tablespoons of balsamic vinegar
Sea salt and pepper, to taste
- Preheat the oven to 180°
- Place the chopped sweet potato, mushrooms and thyme onto a baking tray, season and toss with 1 tablespoon of olive oil. Bake for 20 minutes
- Heat 2 tablespoons of oil in a shallow pan and then add the onions, stirring occasionally
- Once the onions start to soften, turn the heat down to low and add the balsamic. Continue to simmer for 10 minutes, or until onions are starting to caramelize
- After 20 minutes, remove the veges from the oven and drizzle honey on top and then toss gently
- Place back in oven and turn the heat up to 220°. You want to cook the veges until the sweet potatoes are starting to crisp slightly
- Whisk the eggs and soy milk, stir in the caramelised onions, roast veges and half of the feta. Season with salt and pepper.
- Pour into greased muffin tins (I use cupcake liners so they are cute and portable for picnics)
- Crumble remaining feta on top, and then place a tomato half onto the top of each one
- Bake for 25 minutes, or until cheese on top is starting to brown slightly
Nutrition Bite: Eggs – One of the best compact foods found in nature, providing over 11 different vitamins and minerals, high quality protein, healthy fats (including omegas 3) and important antioxidants. Eggs contain lutein and zeaxanthin – two antioxidants that have been shown to ward off macular degeneration.