First of all, this is no ordinary baked potato. Packed with 3 ingredients that I love – mushrooms, bacon and egg – it is a great meal for either breakfast or dinner (and also lunch since I’m saving the leftovers for tomorrow!).
In the absence of cheese and sour cream, the yolk of a perfectly cooked sunny side up egg coats everything in a creamy, rich sauce that turns this dish from savory to spectacular.
- 1 pkg shiitake mushrooms, sliced
- 1 pkg oyster mushrooms, sliced
- 4 medium sized sweet potatoes
- ½ lb nitrite free bacon
- 1 medium sweet onion, chopped
- 4 large eggs
- Preheat oven to 375F.
- Bake sweet potatoes for 25-30 minutes until they can easily be pierced with a fork.
- While the sweet potatoes are baking, heat a pan over medium heat.
- Pan fry bacon until crispy, Roughly chop into pieces and set aside.
- Reserve 1 tbsp bacon grease in the pan.
- Add mushrooms and onions. Saute until soft. About 3-5 minutes.
- Combine with the cooked bacon and set aside.
- Cook the eggs sunny side up in some more left over bacon grease.
- Once sweet potatoes are cooked, assemble everything together by cutting a slit on the top of each one, spoon some bacon mushroom mixture and top with the sunny side up egg.
- Serve immediately.
Here’s a shot of the lovely shiitake and oyster mushrooms I used for this meal 🙂