Baked Sweet Potato Egg Nests
It’s my darling husband’s 40th birthday today!! In honor of his big celebration, we had a huge yard party this past weekend with a taco and nacho bar which included fresh salsa, smoky guacamole, chipotle bean dip and chile con queso. We studded the yard with fun yard games, had some kickin’ karaoke in our garage and ended the night with a bonfire that went into the wee hours of the morning. We ended up having about 70 guests throughout the night and it was a GREAT time! All of the party prep and planning meant I’ve gotten a bit behind in my posting of awesome recipes for all of you but this one is sure to put me in your good favor again. Baked sweet potato egg nests are a perfect way to start the morning with a bit of protein, a bit of carbs and a splash of veggie value.
Shredded and seasoned sweet potatoes are lightly baked in a ramekin first to make the nest. Then I added a layer of spinach and cracked a beautiful farm fresh egg into each nest. Baked until the whites are set but the yolks are still runny makes the BEST gooey delicious breakfast treat. I topped them off with a sprinkle of chives and some fun chili pepper threads for good looks. These sweet potato egg nests are sure to be a new breakfast (or lunch) favorite!
- 1 sweet potato, peeled and shredded
- ½ teaspoon chili powder or Cajun seasoning
- Pinch of salt
- ¼ cup fresh chopped spinach (about a small handful of leaves prior to chopping)
- 4 eggs
- Salt and pepper, to taste
- 1 tablespoon fresh chopped chives or cilantro
- Dried chile threads, for garnish (optional)
- Preheat oven to 350 degrees.
- Toss shredded sweet potato, chili powder and salt together in a small bowl.
- Divide potato mixture evenly among 4 greased ramekins (or jumbo muffin pan) and press on bottom and up onto sides to make a nest.
- Divide spinach evenly inside potato nest.
- Bake 15 minutes.
- Gently crack an egg into each of the ramekins and sprinkle with salt and pepper.
- Bake an additional 13-15 minutes until egg whites are set but yolk should still be runny (if you prefer a firm egg yolk, bake a little longer until fully set).
- To plate the egg nests, gently run a butter knife along the edge and slide onto plate. Garnish with chopped chives and chile threads.