Barbecue Breakfast Packets

Sweet potato makes a healthy addition to this quick all-in-one breakfast. For even cooking, choose a sweet potato that is the same thickness throughout. A cooked potato is easier to cut when it’s cool, so cook it ahead of time, if possible.

1 large sweet potato

(about 1 lb/450 g) 1 tbsp butter, melted 1 tsp smoked paprika ½ tsp garlic powder ¼ tsp each salt and pepper 2 green onions, thinly sliced ⅓ cup thinly sliced ham ¼ cup diced roasted sweet

red pepper 4 eggs ¼ cup chopped fresh basil

Using fork, prick sweet potato all over. Microwave on high, turning once halfway through, until tender, about 5 minutes. Let cool slightly. (Make-ahead: Wrap and refrigerate for up to 24 hours.) Peel and cut into ©-inch (3 mm) thick slices.

Meanwhile, combine butter, paprika, garlic powder and half each of the salt and pepper.

Lightly grease four 12-inch (30 cm) lengths of heavy-duty foil. Slightly overlap sweet potato in circle in centre of each sheet; drizzle with butter mixture. Divide green onions, ham and red pepper over top.

Bring up sides of foil to create bowl. Crack egg into each packet. Bring together 2 long sides of foil and fold to seal, leaving room inside for expansion; fold in remaining sides to seal.

Carefully slide packets onto grill over medium-low heat; close lid and cook just until eggs are set, about 8 minutes. Averting hands and face to avoid steam, open packets; sprinkle with basil and remaining salt and pepper.

PER SERVING: about 217 cal, 12 g pro, 10 g total fat (4 g sat. fat), 21 g carb (4 g dietary fibre, 9 g sugar), 242 mg chol, 405 mg sodium, 599 mg potassium. % RDI: 7% calcium, 14% iron, 192% vit A, 57% vit C, 21% folate.

CHANGE IT UP Cheesy Barbecue Breakfast Packets Omit paprika, garlic powder and red pepper. Substitute white potato for the sweet potato. Sprinkle with ¼ cup shredded Cheddar cheese before adding eggs.