Breakfast Stuffed Potatoes
Start your day with this loaded breakfast spud. Packed with shiitake mushrooms, eggs and asparagus, it's the morning boost you need to power through your day.
Ingredients
- 1 medium sweet potato
- 40g shiitake mushrooms (sliced)
- handful of spinach
- 1 tbsp coconut oil
- 4 asparagus
- 2 medium eggs
- pinch of sea salt and pepper
Instructions
- Bake the sweet potato at 180° for 45 minutes until completely cooked through, once cooked take out and leave the oven on.
- Prepare a small pan with water and bring to boil. Whilst the sweet potato is baking gently heat the coconut oil in a pan and add the mushrooms, salt and pepper and cook on a medium heat for 2-3 minutes, take off the heat and throw in the spinach to slightly wilt.
- Halve your baked sweet potato and spoon out 3 tbsp from each half (still leaving some sweet potato inside), add the mushroom and spinach and then crack open each egg carefully and put into each potato half.
- Place on a baking tray and place in the oven, cook for 4 minutes for a medium runny yolk.
- Whilst they are cooking blanch the asparagus in the pan of boiling water for 3 minutes, aldente preferably, then strain. Plate the loaded potato halves and use the asparagus to dip in your yolks — oh yes!