Baked Eggs & Sweet Potato Hash

with Brussels Sprouts & Smoked Gouda

30 MIN

+$4.95/serving 2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

add Flank Steaks

From the Test Kitchen

For this comforting dish, we’re nestling rich eggs between a hearty mix of sweet potatoes, brussels sprouts, and aloha (or striped bell) pepper—all baked underneath a layer of melty smoked gouda, then finished with a drizzle of hot sauce for a pleasant kick.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Flank Steaks
2 Pasture-Raised Eggs
1 lb Sweet Potatoes
½ lb Brussels Sprouts
2 oz Smoked Gouda Cheese
1 Aloha Pepper
2 Scallions
1 Tbsp Hot Sauce
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. 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 seasoned steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; loosely cover with foil to keep warm. Let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

4 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 halved brussels sprouts and parboiled sweet potatoes 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, spice blend, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened.

5 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. Find the lines of muscle (or grain) on the rested steaks); slice crosswise against the grain. Serve the baked eggs and hash topped with the sliced steaks. Garnish 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!