Egg on a Sweet Potato and Sausage Nest 

  • Preparation 20 MIN
    Cooking 45 MIN
  • Servings 4



  1. With the rack in the middle position, preheat the oven to 150 °C (300 °F).
  2. In a saucepan, cover the potatoes and sweet potatoes with cold salted water. Bring to a boil and cook for about 15 minutes or until tender. Drain.
  3. With a masher, mash the potatoes with the butter. Then, with an electric mixer, purée with the milk. Set aside.
  4. In a skillet, brown the sausage in the oil while crumbling with a fork and add to the purée. Adjust the seasoning.
  5. Divide the purée among four 180 ml (3/4 cup) ramekins. With the back of a spoon, make a shallow well in the centre leaving a 1-cm (1/2-inch) rim. Break an egg in the centre of the purée. Drizzle the cream over the eggs. Season with salt and pepper. Bake for about 25 minutes or until the white of the egg is just cooked.
  6. Serve with toast to soak up in the runny egg yolk.

To help you with this recipe

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 375  
Total Fat 23 g  
Saturated Fat 9 g  
Sodium (salt) 500 mg  
Carbohydrates 29 g  
Fibre 3 g  
Protein 13 g