Baked sweet potato and egg nests
13 Mar 2022
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Background
For a special breakfast or brunch it’s worth making something really nice. These baked sweet potato and egg nests look good, taste yummy and are quite easy to make, if you have a spiralizer. If you don’t, then grate the sweet potato instead.
Ingredients
- 1 sweet potato, spiralised
- 1 Tbsp chickpea flour
- 1 Tbsp cold water
- 1 Tbsp olive oil
- 1 tsp dried oregano or marjoram
- 2 spring onions, finely chopped
- 4 eggs
- 2 cherry tomatoes
Instructions
- Preheat the oven 180°C.
- Mix the spiralized sweet potato with the flour, oil, oregano, water, salt and pepper.
- Divide the mixture between the 4 holes of a deep muffin tin. Using the back of a spoon, press the sweet potato into the base and sides of the tin to form a basket shape. Bake for about 15 minutes.
- Remove the tin from the oven and put one half of a tomato and some spring onion bits into each nest, then crack an egg over them. Bake for another 8-10 minutes, or until the egg has just set (if you want the egg yolk runny).
- Rest for 2 minutes before carefully scooping the nests from the tin, using a spoon.
- Serve warm.
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Categories
- Meal Type: - Bake - Breakfast - Brunch - Quick & Easy
- Occasions: - Anniversaries - Mothers Day
- Ingredients: - Eggs - Roots & Bulbs
- Health and Diet: - Dairy Free - Gluten Free - High Fibre - Nut Free
- Skill Levels: - Easy
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