Sweet Potato Egg Nests on a blog that my running buddy (and amazing lady!) has been sharing on her site, so I decided they would be breakfast.
I did not, however, want to make TWELVE of them (what if I didn't like them?? Plus, that's all my eggs!!), so I set about making two with some modifications.
I think I succeeded on all counts.
Sweet Potato and Spinach Egg Baskets
adapted slightly from paleOMG
- 1/3 of a sweet potato, peeled and grated
- 1/2 jalapeno, seeded and diced
- 1/4 onion, diced
- oil or bacon fat (I had a bit lying around, and although I cannot eat bacon, I seem to be able to stomach a small amount of bacon fat)
- handfuls of baby spinach (or frozen, thawed and squozen)
- 2 eggs
- 2 Pyrex ramekins/tiny bowls
If you want, spray the ramekins with some non-stick spray--I didn't, and mine didn't really stick, so it's probably okay.
Preheat oven (toaster oven in our case!) to 375 degrees. Grate sweet potato and divide evenly between ramekins, smooshing up the sides and making a well in the center. Sprinkle with salt/pepper, if desired. Put into oven to bake for 15 minutes or so to cook the sweet potato.
Meanwhile, heat oil in a pan and saute onion and jalapeno until soft. Toss in a couple of big handfuls of spinach (or some previously frozen) and cook until the spinach is wilted. Salt lightly.
Once the sweet potato looks like it's getting softened, divide the spinach/onion/pepper mixture in half and plop into each cup, making a bit of a well again. Crack an egg on top and place back into the oven until cooked to your eggy delight. (My yolk was a bit runny, just the way I like it.)
Serve with a bit of sriracha or salsa, and enjoy!