Spiralized Sweet Potato Egg Nests is the easy semi-healthy way to get breakfast to the table in under 30 minutes. I’ve been on a spiralizing kick lately. I’ve fallen in love with making spiralized sweet potatoes. I use it in stir fries, for breakfast, and even for a quick fried sweet potato side to grilled steak. I can’t get enough of the sweet and savory flavors.
If you don’t own a Spiralizer, I highly suggest buying one. It’s a cheap way to create healthy and low carb dishes at home. You’ll never get bored on a low carb diet again! Spiralize everything!
This is a super simple recipe that can be jazzed up with garnish. I’m all about the garnish, think of it like delicious decoration. Add avocado, your favorite hot sauce, or chopped up crispy bacon. These are just a few of my favorite things.
I made this whole meal in one pan, using my Lodge Cast Iron Skillet, it’s probably the single most used thing in my kitchen. It makes the bottom of the nests crispy and brown and I swear it imparts all the delicious flavors from years of cooking in this pan.
If you want to get crazy like me, cook some slices of bacon in the pan first and use the bacon fat to cook the spiralized potatoes in. It’s heavenly.
When buying sweet potatoes to spiralize, look for the fattest ones. It makes the strands longer and more consistent. Don’t love sweet potatoes? Feel free to substitute russet potatoes. I’ve even made nests using pre-shredded frozen hash browns before and it’s absolutely delicious.
Spiralized Sweet Potato Egg Nests
Serve with sliced avocado, hot sauce of your choice, crispy bacon.
Ingredients
- 1 large Sweet Potato, spiralized and strands cut into fourths
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt and Ground Black Pepper, plus more for seasoning
- 4 whole Eggs
- Chives, chopped for garnish
Directions
- Step 1 Preheat your oven to 400 degrees F.
- Step 2 Heat a large cast iron skillet over medium high heat, add olive oil and spiralized sweet potato to the pan. Cook sweet potato until tender, it only takes about 5 minutes for it to wilt down in the pan. Season with kosher salt and ground black pepper.
- Step 3 Remove pan from heat and use a spoon to divide the sweet potatoes evenly into fourths. Use the spoon to create circled nests and indent the center. At this point I like to return the pan back to the heat and allow to crisp the bottoms for a few minutes.
- Step 4 Turn heat off and use a small bowl to crack the eggs in one at a time and carefully pour the egg in the center of indented nests. Season the tops of the eggs with kosher salt and ground black pepper. Place pan in preheated oven and bake until eggs are set, about 15 minutes.
- Step 5 Remove from oven, garnish with chives, serve with sliced avocado and plenty of hot sauce. Enjoy!
Savor and Enjoy!
