Sweet Potato Egg Cup

Our oldest daughter loves to make her own egg sandwich for a weekend breakfast.  I prepare an egg, place some shredded cheese in a little cup on the side, and provide her with a toasted English muffin.  She gets to "construct' her sandwich any way she wishes.  


For the baby, I prepare her "specialty weekend egg" by using up some of her remaining sweet potato puree.  This is a great way to incorporate one more serving of vegetables into the her daily repertoire.

Sweet Potato Egg Cup
Serves 1


1 large egg
1 ounce frozen sweet potato puree


In a microwave-safe ramekin coated with cooking spray, heat the frozen sweet potato cube on high for 30 seconds.  Remove from the microwave.  Crack one egg into the ramekin and using a fork, beat the egg into the sweet potato puree until combined.  Return the ramekin to the microwave and heat on high power for an additional 45 seconds or until the egg is completely set and cooked (you may wish to cover the dish with a paper towel or plate cover to avoid splattering).