Sweet Potato, Thyme & Apple Hash with Egg Baskets

1. 1

   In a large saute pan, heat the olive oil and butter over medium-high heat.

2. 2

   When the butter is melted and beginning to fizz, add the onion, salt, and pepper and cook until it's just beginning to soften, 3 to 4 minutes.

3. 3

   Add the diced sweet potato to the pan.

4. 4

   Without stirring, cook the sweet potato until the first side is just browned, about 4 minutes.

5. 5

   Toss and stir well, redistributing, and cook for another 2 minutes without stirring.

6. 6

   Add the apple to the pan and cook, stirring often, until it's just softening and is warmed through.

7. 7

   By adding ingredients to the pan slowly, you'll get sweet and nicely caramelized onion, crispy sweet potato, and just-cooked apple that will still maintain its shape and texture.

8. 8

   Reduce the heat to medium-low and make four 2-inch-wide wells in the saute pan.

9. 9

   To do this, push the vegetables aside with a spoon.

10. 10

    Make sure the pan still has a bit of grease (add some butter to each well, if needed), crack 1 egg into each well, and cover the saute pan.

11. 11

    After 2 minutes, remove the lid and stir the sweet potato and apple without disturbing the eggs.

12. 12

    Replace the lid and cook until the eggs are done to your liking; another 2 minutes (for an easy yolk), or up to 6 minutes (for a hard yolk).

13. 13

    Serve immediately alongside toast.

* Per serving · 4 servings · Values may vary.