Easter is behind the corner, and even if I (and my family!) eat a tremendous amount of eggs all year round, this is the season to start thinking of new interesting ways to cook them! And the recipe I’m sharing today is a recipe totally inspired (although tweaked a little) by one of my favorite accounts on Instagram right now – @leefromamerica – well, she has a super interesting blog too, where she shares her health journey and recipes in a very personal and inspiring way. Love!
I’m sure you know that eggs are super high in protein, but did you know that eggs also contain almost all of the most important vitamins and minerals we need – except vitamin C. Superfood in an eggshell! ;-) Whereas sweet potatoes is a good source of dietary fiber, vitamin B6, potassium, manganese and a very good source of vitamin A and vitamin C. It is also low in Sodium, and very low in Saturated Fat and Cholesterol. When thinking about these facts – I think eggs and sweet potatoes are a match made in heaven – both nutrition-wise and in terms of flavor!
You should try this – it is SO good! Perfect for a hearty Easter breakfast or brunch, but also as a lunch or light dinner served with a salad on the side. I can also imagine this would be a perfect dish to cook in the oven – if cooking for many, e.g. for an Easter Buffet. Do let me know if you try it – and what method and temperature you used!
Enjoy – and Happy Easter!
Spiralized Sweet Potato Egg Nests
makes 4 nests
2 medium organic sweet potatoes, scrubbed and spiralized
3 scallions (the white part), chopped
4 small organic eggs
1 tbsp coconut oil (unscented)
green part of the scallions, chopped
handful of fresh cilantro
crushed black pepper
flakey salt (smoked is very good with sweet potatoes)
1) Heat the coconut oil in a cast iron skillet, add the sweet potatoes and fry on medium heat until tender. Add the chopped scallions (white parts) and fry one more minute.
2) Form four little “nests” (use a pair of scissors if your spirals are very long) and crack an egg into each one of them.
3) Cover and cook 4-5 minutes. Sprinkle with chopped scallions (green parts), cilantro, black pepper, smoked salt, cayenne and paprika and serve immediately.
TIP! There is no need to peel the sweet potatoes (at least if using organic) as the skin is very nutritious.