Ingredients

The following ingredients have 4 Servings
  • 4 slices bacon
  • 2 sweet potatoes (medium, unpeeled and cut into approximately 3/4-inch cubes (approximately 1-1/2 lbs.))
  • 1 Granny Smith apple (large, unpeeled and cut into approximately 3/4-inch cubes)
  • 1 tsp thyme (fresh chopped, plus 1 sprig for garnish (optional))
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp butter (unsalted)
  • 1-2 Tbsp olive oil (if needed)
  • 1/3 cup cranberries (can use frozen)
  • 2 eggs (extra large)

Instruction

  • Preheat the oven to 400 degrees F.
  • Place the bacon in a cold 10-inch cast iron skillet over medium-low heat. Fry the bacon for about 10 minutes, or until it is browned and crispy, turning frequently. Remove the bacon (leave the bacon grease) and drain on a paper towel. Crumble and set aside.
  • While the bacon is cooking, cube the potatoes and apple.
  • Add the potatoes to the skillet and stir to coat with the bacon grease. Add salt and pepper and cook, stirring once, for about 5 minutes.
  • Use a spatula and turn the potatoes over. Add the apple and thyme and cook for an additional 10 minutes, stirring occasionally or until the potatoes are almost done. (If the skillet starts looking dry, you can add 1-2 tablespoons of olive oil or vegetable oil to ensure the potatoes and apples don't stick.)
  • Sprinkle the cranberries over the top and make a well for the eggs with a large spoon. Place 1 pat of butter in each well and carefully crack the eggs into them.
  • Sprinkle the eggs with just a bit of salt and pepper to taste and place in the oven. Cook for 7-8 minutes for "over light" eggs with a runny yolk.
  • Carefully remove the pan from the oven, garnish with the bacon and a sprig of fresh thyme if desired and serve immediately.