1 1/2 c. peeled and cubed potatoes (about 2 potatoes)
2 c. peeled and cubed sweet potatoes (about 1 potato)
1 Tbsp. Butter Olive Oil
3 Tbsp. milk, approximately
The meat of 4 breakfast sausages
1 Tbsp. Mild or Medium Extra Virgin Olive Oil
2 Tbsp. Whipping cream
Salt and pepper
With the rack in the middle position, preheat the oven to 150 °C (300 °F). In a saucepan, cover the potatoes and sweet potatoes with cold salted water. Bring to a boil and cook for about 15 minutes or until tender. Drain.
With a masher, mash the potatoes with the butter olive oil. Then, with an electric mixer, puree with the milk. Set aside. In a skillet, brown the sausage in the oil while crumbling with a fork and add to the puree. Adjust the seasoning.
Divide the puree among four 3/4 cup ramekins. With the back of a spoon, make a shallow well in the center leaving a 1/2-inch rim. Break an egg in the center of the puree. Drizzle the cream over the eggs. Season with salt and pepper.
Bake for about 25 minutes or until the white of the egg is just cooked. Serve with toast to soak up in the runny egg yolk.