Is there anything more appropriate for an Easter breakfast than baked eggs in little nest-shaped sweet potatoes? Methinks not.
If you celebrate Easter this weekend, I hope all of you have a wonderful day tomorrow, and I hope you make these egg nests. And if you don’t celebrate Easter this weekend, I hope you have a wonderful day tomorrow, and I hope you make these egg nests!
Either way, these are a win-win: adorable, delicious, easy to make with only TWO INGREDIENTS (!!!), and best of all, very healthy. They’re paleo/whole30 compliant, gluten free, dairy free, vegetarian, and a great way to eat some veggies in the morning. Or in the evening- this is great for an easy, cheap dinner as well.
I recently have become the proud owner of my very own spiralizer and I’ve been using it SO much. If you don’t know what a spiralizer is, here’s a basic rundown. You put a veggie in it, turn a crank, and it turns the veggie into these wonderful noodle shaped slices. It’s become very popular with the grain free movement as an alternative to traditional pasta: you can spiralize zucchini, sweet potatoes, carrots, etc. and use them in place of pasta in almost any dish! I absolutely recommend getting one.
The spiralized sweet potatoes create an awesome texture in this dish, not to mention make the “nest” shapes for which this recipe is named. Some parts get super crispy, and some parts stay soft. Each bite has a bit of a crunch to it- kind of like curly fries or hash browns. But if you don’t have a spiralizer, don’t worry- you can still make this recipe. Just use diced sweet potatoes instead.
The other part of this that makes it so adorable? Individual miniature cast iron skillets. I bought these on a whim once thinking that they were cute but I probably would never use them. WRONG. I use them all the time!
They’re the perfect size for an individual meal (such as baked gnocchi), and the ultimate oven-to-table serving ware. Zach and I eat directly out of them, which is advantageous in two ways: 1) fewer dishes to wash (yay!), and 2) the cast iron keeps the food nice and hot while you are eating it.
Just be careful not to accidentally touch the pans while eating- they stay hot for a very long time! Handle covers help with this danger immensely.
If you don’t have small cast iron skillets, you can use a larger skillet or baking dish to make this as well. The result won’t be as “nest” shaped, but it will still be delicious.
So, here’s what to do.
All you need are sweet potatoes and eggs!! Plus olive oil, salt, and pepper, and some green onions for garnish if you want.
It couldn’t be easier. Just roast the sweet potatoes until they start to get crispy with olive oil, salt, and pepper to taste, then create a well in the middle of the potatoes with a wooden spoon (if you are using a large baking dish/skillet, just create wells throughout the potatoes for however many eggs you want to use). Crack an egg in the middle of each well, and back in the oven for about 7 minutes. Done!
Told you it was easy.
And it’s totally flexible. You can make this with really any veggie you want. Zucchini, squash, white potatoes, carrots… so many possibilities! Spice it up with crushed red pepper, cumin, fresh herbs, etc. It’s one of those meals that you really can’t mess up.
You may also like these Bird’s Next Potato and Egg Cups. Recipe below- enjoy! And Happy Easter!
Baked Egg and Sweet Potato Nests
- Preheat oven to 425 degrees F.
- Place sweet potatoes in individual skillets or a larger skillet/baking dish and mix with olive oil (2 tablespoons), salt, and pepper.
- Roast for approximately 30 minutes, until starting to get crispy and browned.
- Remove from oven and, using a wooden spoon, make small wells in the center of the potatoes.
- Crack an egg into each well.
- Bake for an additional 5-7 minutes, or until egg is cooked to desired doneness.
- Serve sprinkled with more salt and pepper and sliced green onions.
- Small cast iron skillets