Baked Sweet Potato with Avocado and Eggs

A healthy and filling dish perfect for breakfast or lunch, featuring baked sweet potatoes topped with creamy avocado and a perfectly cooked egg.

Ingredients - Serves 2

Preheat the oven to 400°F.
Pierce the sweet potatoes with a fork and rub with olive oil, salt, and pepper.
Bake the sweet potatoes for 45 minutes, or until tender.
Cut the avocado in half, remove the pit, and scoop out the flesh. Mash the avocado and season with salt and pepper.
Once the sweet potatoes are done, cut a slit in the top of each one and scoop out some of the flesh to make room for the avocado and egg.
Fill each sweet potato with the mashed avocado.
Crack an egg into each sweet potato on top of the avocado.
Return the sweet potatoes to the oven and bake for another 10-15 minutes, or until the eggs are cooked to your liking.
Sprinkle with chopped chives before serving.