Description
Loaded Sweet Potato Breakfast Boats with Scrambled Eggs, Spinach, Avocado & Feta are a hearty and colourful breakfast made with tender baked sweet potatoes, soft scrambled eggs, sautĂ©ed spinach, creamy avocado, and salty feta. Everything comes together inside the sweet potato for an easy, satisfying meal that’s packed with flavour and texture.
Ingredients
2 large sweet potatoes
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
4 large eggs
2 tbsp milk
1 tbsp butter or olive oil
1/4 tsp salt
1/4 tsp black pepper
2 cups fresh baby spinach
1 garlic clove, minced
1 tsp olive oil
Pinch of salt
1 ripe avocado, sliced
1/2 cup (75 g) crumbled feta cheese
1 tbsp fresh parsley or chives, chopped
Red pepper flakes, optional
Freshly cracked black pepper
Instructions
1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a baking tray. Bake for 45–55 minutes, or until completely tender.
2. Allow the sweet potatoes to cool slightly. Slice each one lengthwise and gently fluff the inside with a fork, keeping the skins intact.
3. Brush the sweet potato flesh lightly with olive oil and season with garlic powder, salt, and black pepper. Return to the oven for 5–8 minutes to warm and lightly crisp the edges.
4. Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds. Add the spinach and sauté for 1–2 minutes, until wilted. Season lightly with salt.
5. Whisk the eggs, milk, salt, and black pepper in a bowl. Melt the butter in a non-stick skillet over medium-low heat. Add the eggs and gently stir for 2–3 minutes, until softly scrambled and just set.
6. Divide the sautéed spinach between the sweet potato halves. Spoon the creamy scrambled eggs generously over the spinach.
7. Arrange fresh avocado slices over the scrambled eggs.
8. Scatter crumbled feta generously over the avocado and eggs.
9. Finish with fresh parsley or chives, freshly cracked black pepper, and a pinch of red pepper flakes if desired. Serve warm.
Notes
Bake the sweet potatoes until completely tender so they are easy to fluff with a fork.
Slice the potatoes carefully and keep the skins intact so they remain sturdy enough to hold the filling.
Cook the scrambled eggs over medium-low heat and remove them from the heat when they are just set for a softer texture.
Add the avocado last for a cool, creamy contrast to the warm filling.
Finish with feta for a salty, crumbly texture that complements the sweet potato, eggs, spinach, and avocado.
The sweet potatoes can be baked ahead and warmed and lightly crisped in the oven before adding the fillings.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American