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Baked sweet potato and egg nests

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 2 people
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven 180°C.
  2. Mix the spiralized sweet potato with the flour, oil, oregano, water, salt and pepper. 
  3. 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.
  4. 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).
  5. Rest for 2 minutes before carefully scooping the nests from the tin, using a spoon.
  6. Serve warm.