The humble egg becomes becomes a seasonal meal when baked inside a sweet potato. Prosciutto adds a savory crunch. Sweet Potato Baked Eggs with Prosciutto.
- 1 extra-large sweet potato (at least 1 ½ lb)
- 1 teaspoon olive oil
- Kosher salt and freshly ground black pepper (as needed for seasoning)
- 2 slice prosciutto
- 2 large eggs (at room temperature)
Set the oven rack in the center position, then heat oven to 450 degrees F.
Slice the potato in half crosswise. Rub all surfaces with olive oil and season the cut side with salt and pepper. Lay the potato halves onto a parchment-lined baking sheet, cut side down. Season the skin side with salt and pepper. Place in the heated oven to roast until the skin begins to brown and the flesh becomes quite soft, about 30 to 40 minutes, depending on size.
Remove from oven and leave the oven on. Flip the potatoes to sit cut side up. You may need to press them lightly, creating a flat bottom, so that they sit as level as possible. Let cool slightly then use a spoon to scoop out some of the flesh, creating a large well about 1‑inch deep in each half.
Line each well with a slice of prosciutto, letting it overhang the sides where possible. Return the potatoes, still on this baking sheet, to the heated oven. Roast another 8–10 minutes, or until the prosciutto begins to get crisp.
Remove from oven, leaving the oven on. Crack one egg into each prosciutto-lined well keeping the yolk intact. Season with salt and pepper, return to the heated oven until the egg whites are mostly opaque, but the yolk is still runny, 8–10 minutes or according to taste. Because the potato retains heat, eggs will continue to cook after you remove it from the oven, so it is best to undercook it slightly.
Remove from oven and let rest on the baking sheet about 4 minutes. Serve warm.