Ingredients:
- 2 large or 4 medium Sweet Potatoes
- 1 Tbsp Olive Oil
- 1/2 tsp Coarse Sea Salt
- 4 Large Eggs
- 1 Tbsp Double Cream (or whole milk)
- 1 Tbsp fresh Chives or Spring Onion, finely chopped
- 1/2 cup chopped Baby Spinach
- 2 oz crumbled Feta Cheese
- Black Pepper, to taste
- Paprika or Chilli Flakes (optional)
Instructions:
- Preheat Oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prep Potatoes: Thoroughly wash and scrub the sweet potatoes. Prick them 5–6 times all over with a fork or sharp knife to prevent steam buildup.
- Initial Bake: Brush the potatoes lightly with olive oil. Place them on the prepared baking sheet and bake for 40–45 minutes, or until the potatoes yield easily when squeezed but still hold their shape.
- Cool and Slice: Remove from the oven and allow to cool slightly for 5–10 minutes. Slice each potato lengthways in half.
- Scoop the Flesh: Using a small spoon, gently scoop out some of the cooked sweet potato flesh, creating a sturdy 'well' or boat. Leave a 1/2-inch (1.25 cm) border around the skin to ensure the cup remains intact.
- Season the Vessel: Lightly brush the interior edges of the potato cups with a touch more olive oil and season the exposed flesh with sea salt and pepper.
- Prep Filling: In a small bowl, whisk the eggs, cream, pepper, and chives (if using) together until just combined.
- Layer the Fillings: Divide the chopped spinach evenly among the four sweet potato cups, pressing it down lightly into the bottom of the wells.
- Pour and Top: Carefully pour the egg mixture into the potato wells, stopping just below the rim. Sprinkle the crumbled Feta cheese over the top of the egg mixture.
- Final Bake: Return the assembled cups to the oven. Bake for 12–18 minutes, or until the eggs are set and the centre is just slightly wobbly.
- Finish and Serve: Remove from the oven. Allow to rest for 2 minutes before serving hot, garnished with a sprinkle of paprika or chilli flakes.