Roasted Sweet Potato with Sunny-Side-Up Egg

Ingredients

• 2 large sweet potatoes
• 4 large eggs
• 1 cup cooked savory chicken sausage crumble
• 1 cup crispy shiitake mushrooms
• 1 cup shredded melted cheddar cheese
• 2 tablespoons fresh chives, chopped
• 1 teaspoon cracked black pepper
• 1 teaspoon salt

Instructions

1. Preheat oven to 400°F (200°C).
2. Wash and dry sweet potatoes, then pierce with a fork multiple times.
3. Place sweet potatoes on a baking sheet and roast for 40-45 minutes, or until tender when pierced with a fork.
4. While sweet potatoes roast, cook chicken sausage crumble in a skillet over medium heat until browned and cooked through. Set aside.
5. In the same skillet, add shiitake mushrooms and cook until crispy and golden brown. Set aside.
6. Once sweet potatoes are done, carefully slice them open lengthwise to create a boat, being careful not to break them.
7. Sprinkle the inside of each sweet potato boat with salt and cracked black pepper.
8. Divide the cooked sausage crumble and crispy mushrooms evenly among the sweet potato boats.
9. Top each with a generous amount of shredded cheddar cheese.
10. Place the sweet potato boats back in the oven for 5-7 minutes, or until the cheese is melted and bubbly.
11. Remove from oven and carefully crack an egg into the center of each sweet potato boat.
12. Return to the oven and cook for 5-7 minutes, or until the egg whites are set and the yolks are still runny.
13. Garnish with fresh chives and serve immediately.