BACON WRAPPED EGGS WITH SWEET POTATO HASH

20120724-213214.jpg
20120724-213214.jpg

Another recipe from my photo stream, luckily I have some instagram recipes to follow up on as I'm in Melbourne for one more night tonight. And speaking of Melbourne, I had such a great evening tonight. When I finished work I wandered around the city for a couple hours and was amazed by how much I was able to see in such a short period of time. I strolled along Southbank and saw the cutest cafe underneath a bridge, which I will definitely be going to next time I'm here, and got to check out all the awesome graffiti on Hosier Lane and finished up walking down Collins street for some massive window shopping. I ended my evening tour at Crossfit CBD for an ass kicking workout and met some great crossfitters! And when I say ass kicking I'm not joking, their gym is literally on a roof top, so all of their runs begin and end with a run up and down 5 flights of stairs (I'm actually not sure if it's 5, but it's a lot! Maybe more). It's one of those things I'd probably complain about if I had to do it on a regular basis, but I'm actually jealous because if I had to do that as much as they do I'd be fit as! Just saying, don't go telling my coach we need to be running stairs or anything. With that being said, if you're in the CBD you should definitely go check them out. They're very welcoming and a great group of people to train with. They also eat paleo, so what's not to love? Now on to tonights recipe, which is so easy (I know that seems to be a theme with me) but I enjoy easy. And it's also delicious, so win win.

INGREDIENTS

  • 6 slices bacon
  • 4 eggs
  • 1 sweet potato, peeled and chopped into small pieces
  • 1/2 onion, chopped
  • 1 tbsp olive oil
  • Salt and pepper

INSTRUCTIONS

  1. Preheat oven to 375F
  2. In a pan sauté the bacon until it begins to brown, but not fully cooked
  3. In your muffin sheet grease the bottoms of 4 cups and line the edge of each one with one slice of bacon, set the remaining 2 slices of bacon aside for the sweet potato hash
  4. Crack one egg into each cup and bake for 15 minutes
  5. While thats cooking add the olive oil, sweet potato and onion to a pan and sauté until the sweet potatoes become soft
  6. Chop up the 2 leftover slices of bacon and add to the pan and continue sautéing until cooked through
  7. Season with salt and pepper

Preparation time: 15 minutes | Cook time: 15 minutes | Number of Servings: 2