SUMMER TIME

Hello ladies and gents this is the Viking telling you that today we are talking about 

Loaded Baked Sweet Potatoes with Avocado, Pesto and Fried Eggs.

INGREDIENTS

• 4 medium sweet potatoes
• 1 tbsp. extra-virgin olive oil
• 4 large eggs
• kosher salt
• Freshly ground black pepper
• 2 avocados, sliced
• 1/3 c. pesto
• 1 1/2 tsp. crushed red pepper flakes

 

DIRECTIONS

1. Preheat oven to 400º with a rack set in the center. Poke sweet potatoes several times with a fork and place on the baking sheet. Roast until you can easily insert a fork into the center of a sweet potato, 45 minutes to 1 hour.
2. When the sweet potatoes are almost done, heat oil in a medium, non-stick skillet over medium-heat. Add eggs and cook until edges are crispy, whites are bubbling up, and yolk is just set, 3 to 4 minutes.
3. Cut each sweet potato in half lengthwise and place on serving plates. Top with fried eggs, avocado, and a dollop of pesto. Sprinkle with red pepper flakes and season with salt and pepper.

And as always have a chilled day from the Viking.