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Baked Eggs & Sweet Potato Hash
with Brussels Sprouts & Smoked Gouda
30 MIN
2 Servings
From the Test Kitchen
For this comforting vegetarian dish, we’re nestling rich eggs between a hearty mix of sweet potatoes, brussels sprouts, and bell pepper—all baked underneath a layer of melty smoked gouda, then finished with a drizzle of hot sauce for a pleasant kick.
4-11 PersonalPoints range
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Vegetarian
WW Recommended
600 Calories Or Less
-
NutritionPER SERVING
-
Calories430 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Pasture-Raised Eggs
-
1 lb Sweet Potatoes
-
½ lb Brussels Sprouts
-
2 Scallions
-
1 Bell Pepper
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2 oz Smoked Gouda Cheese
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1 Tbsp Hot Sauce
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & parboil the sweet potatoes
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the sweet potatoes. Once boiling, add the diced sweet potatoes to the pot. Cook 3 to 5 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly.
2
Prepare the remaining ingredients
Meanwhile, cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater.
3
Make the hash
In a large pan (cast iron or oven-safe, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the parboiled sweet potatoes and halved brussels sprouts in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced pepper, sliced white bottoms of the scallions, and the spice blend; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened.
4
Bake the eggs & serve your dish
If your pan isn’t oven-safe, carefully transfer the hash to a baking dish. Using a spoon, create 2 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the hash with the grated cheese. Bake in the oven 4 to 6 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked eggs and hash garnished with the sliced green tops of the scallions and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
1
Prepare & parboil the sweet potatoes
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the sweet potatoes. Once boiling, add the diced sweet potatoes to the pot. Cook 3 to 5 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly.
2
Prepare the remaining ingredients
Meanwhile, cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater.
3
Make the hash
In a large pan (cast iron or oven-safe, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the parboiled sweet potatoes and halved brussels sprouts in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced pepper, sliced white bottoms of the scallions, and the spice blend; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened.
4
Bake the eggs & serve your dish
If your pan isn’t oven-safe, carefully transfer the hash to a baking dish. Using a spoon, create 2 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the hash with the grated cheese. Bake in the oven 4 to 6 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked eggs and hash garnished with the sliced green tops of the scallions and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
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