Egg and Bacon Skillet

You 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.

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Egg and Bacon Skillet

You 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.
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 servings

Ingredients

  • 1 cup (250 mL) sliced and halved sweet potato
  • ½ cup (125 mL) chopped peameal bacon
  • 2 tbsp (30 mL) 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 (125 mL) 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 covenproof 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.

Notes

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.