Sweet Potato Breakfast Boats with Creamy Egg, Lemony Spinach and Crunchy Pepitas

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper. Rub the sweet potato halves with 1 tablespoon (15 ml) olive oil and season with 1/2 teaspoon (2.5 g) salt and the black pepper.

2. 2

   2. Place the sweet potatoes cut-side down and roast for 25 minutes at 220 °C / 425 °F, or until tender when pierced with a knife.

3. 3

   3. Meanwhile, heat the remaining 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds. Add the spinach and sauté for 2 to 3 minutes until wilted. Stir in the lemon juice and zest, plus 1/4 teaspoon (1.25 g) salt. Mix and set aside.

4. 4

   4. Toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring often, until crunchy and fragrant. Remove from the heat.

5. 5

   5. Remove the sweet potatoes from the oven and carefully turn them over. Using a spoon, gently press the center of each half to create a cavity without tearing the skin. Divide the sautéed spinach among the cavities.

6. 6

   6. Crack one egg over each sweet potato half. Season with the remaining 1/4 teaspoon (1.25 g) salt. Return to the oven at 190 °C / 375 °F for 8 to 10 minutes, until the whites are set and the yolks are still slightly creamy.

7. 7

   7. Stir the Greek yogurt with a pinch of salt if desired. Serve each sweet potato boat with a spoonful of yogurt, toasted pumpkin seeds, a sprinkle of smoked paprika, and fresh chives on top.

8. 8

   8. Serve immediately, with a little extra lemon juice over the top if you like a brighter finish.