Eggs In A Nest
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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 1 large Sweet Potato
- 1 Sweet Apple we use Gala
- 2 Tbsp Coconut Oil plus more for greasing muffin cups
- 5 large Eggs
- Sea Salt to taste
- Chives optional
- 3 slices uncooked Bacon diced small
- Balsamic Vinegar optional
Preheat the oven to 350°F. Lightly grease 5 cups of a jumbo muffin tin with the coconut oil. Set aside.
Peel 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.
In 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.
Using 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.
Crack one egg into the center of each potato nest. Sprinkle with chives (optional) and salt to taste.
Bake in the preheated oven for 15-20 minutes, or until eggs have reached your preferred doneness.
While the nests are baking, pan-fry the bacon over medium heat to desired crispness. Remove from pan with a slotted spoon and drain on a paper towel. Sprinkle bacon bits on top of cooked nests.