Veggie Egg Nests
These paleo-friendly egg nests are as delicious as they are adorable. We love the combo of sweet potato and zucchini, but feel free to play around with your spiralized veggies—carrots, beets, and celery root would work well, too.
1 medium zucchini
1 small sweet potato
2 scallions, thinly sliced
1 cup chopped kale
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon fresh thyme
1. Cut the ends off of your sweet potato and zucchini and spiralize using the smallest noodle-shaped attachment. Trim the “noodles” so they are not too long.
2. In a medium-size nonstick sauté pan (we use our 10-inch GreenPan), add 2 tablespoons of olive oil. Once hot, add scallions and spiralized sweet potatoes and cook for 3 to 5 minutes, until sweet potatoes are soft but not mushy.
3. Remove to a bowl with the spiralized zucchini, kale, thyme, salt, and pepper; toss all the ingredients together.
4. Heat 1 tablespoon of olive oil in the same sauté pan over medium-low. Add ¼ of the spiralized veggie mixture and form into a nest-type shape with a shallow hole in the middle, leaving room for the egg. Repeat this once more so 2 nests are in the pan at the same time.
5. Crack an egg into the middle of each nest, cover the pan with a lid, and cook for 4 to 8 minutes, until the egg is cooked to your preference. Repeat once more with the remaining spiralized mixture and eggs, to make a total of 4 nests.
6. Serve with sliced avocado, Aleppo pepper, and salt.
Originally featured in 3 Healthy, but Deeply Satisfying Breakfast Ideas