Breakfast of champions

As usual, the very tolerant husband and I have been doing dry January.  But without the irritating insisting people sponsor us part and just not drinking.

Obvious upsides of dry January are always getting more done at the weekend, better sleep and more enthusiasm (from me) when it comes to cooking first thing.   I've been  trying out a new breakfast this month. It's taken a couple of goes to perfect it, but I think I'm nearly there. 

The first time I tried this I did individual hashes in ramikins but they were too deep to get the whites of the eggs cooked while retaining the runny yolk. If you want to make it veggie just leave out the bacon.

Baked eggs with sweet potato hash
1x sweet potato, peeled and diced
1x onion diced
2x rashers of bacon sliced
2x eggs
Butter
Salt
Pepper
Paprika
Pinch of sugar
Coconut oil

Peel and dice the sweet potato, toss with coconut oil and half a teaspoon of paprika.  Preheat the oven to 180C. Cook for 20-30 minutes or until soft and golden.

Caramelise the onion and bacon in the butter, with the sugar and a pinch of salt and pepper.

Mix the potatoes with the onion and bacon mix and set to one side.  I normally do this the night before.

Preheat the oven to 220C. Place the potatoes/onion/bacon mix in a cast iron frying pan. Make a small dip in the middle and crack in the eggs. Put in the oven and cook for 10 minutes or until the eggs are baked to your liking.  Serve with strong coffee.