Twice Baked Sweet Potato and Egg Breakfast

This recipe comes from Plaid and Paleo.  I shall say that this meal was awesome, even on the second day it was delicious.  What a simple meal to have.

The What's:

• 1 medium sweet potatoes
• 2 slices bacon
• sea salt and black pepper
• 2 small eggs
• Handful of spinach or greens 
• 2 slices of Roma Tomato

The How's:

1. Heat oven to 400 degrees. Poke sweet potatoes with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.  (Or you can poke holes in the potato and microwave for 8 minutes)
2. In a large skillet, fry bacon until crispy. 
3. Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato. I used a knife to cut about 1/4 inch away from the skin all the way around then I cut the middle into three pieces. This makes it easier to remove the middle without breaking the skin.
4. Whip the soft sweet potato until soft and creamy.  
5. Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
6. Spread spinach, or whatever green you have into the divot.  
7. Break one egg, or two as I did in this picture, into each divot then sprinkle with remaining bacon bits and tomato slices. Cook for 20 minutes or until yoke is set.  
8. 
   

Enjoy, I did!