Plain eggs and potatoes can be a boring breakfast day in and day out. Shake it up a bit by making these simple Eggs In A Nest. The sweet potatoes get a boost in flavor with the addition of sweet apples and a drizzle of balsamic vinegar.
2 Tbsp Coconut Oil + more for greasing muffin cups
5 large Eggs
Sea Salt, to taste
3 slices uncooked Bacon, diced small
Balsamic Vinegar, optional
1Preheat the oven to 350°F. Lightly grease 5 cups of a jumbo muffin tin with the coconut oil. Set aside.
2Peel the potato and apple and cut into large pieces (to fit into the food processor). In the bowl of a food processor with the shredder attachment, shred the apple and potato together.
3In a large skillet (preferably non-stick or a well-seasoned cast iron), heat the 2 tablespoons coconut oil over medium heat. Add the shredded potato/apple and saute until softened, about 5 minutes, stirring occasionally. Salt to taste while cooking.
4Using a 1/2 cup measuring cup, scoop the potatoes out of the skillet and into the greased jumbo muffin cups. Depending on the size of your potato, you may get slightly more or less than 5 cups. Using a small jar or cup, press an indentation into the potatoes, creating a well in the middle and pushing the potatoes up the sides of the muffin cup. This is your nest.
5Crack one egg into the center of each potato nest. Sprinkle with chives (optional) and salt to taste.
6Bake in the preheated oven for 15-20 minutes, or until eggs have reached your preferred doneness.
7While egg nests are baking, cook the diced bacon bits in the same skillet until crispy. Remove with a slotted spoon and drain on paper towels.
8Remove the nests from the oven. Using a large serving spoon, gently scoop them out one at a time and place them on a serving dish.
9Sprinkle bacon bits on cooked egg nests, drizzle with a bit of balsamic vinegar, and serve hot.