I was home at my parents the other weekend, and decided to make these Sweet Potato Nests with Poached Eggs over Fresh Baby Kale. They were a hit and enjoyed by all! I think there are so many other ways these nests could be used. I ate 2 by themselves and they were delicious like that too. My dad ate his plate with a piece of whole grain toast to soak up the runny yolks.
Start by spiralizing your sweet potato. As the noodle were on the cutting board, I made a few big cuts across so the weren’t such long noodles. Then I placed them in a large bowl.
I added in two of the eggs and the shredded cheese.
Then I tossed the noodles with pasta tongs and sprinkled with a bit of freshly cracked black pepper and sea salt.
Once everything is well combined, spray muffin tins with coconut oil, then fill with the sweet potato noodles. I needed a second tray for 5 more nests. Be sure to use a large spoon, or a measuring cup to push down each nest so it is compact.
Bake the nests for 20 minutes at 400 degrees.
While the nests are cooking, make your dressing. Combine all of the ingredients and whisk together.
Toss the dressing the with baby kale and spinach. You won’t quite need all of the dressing, so add a bit at a time until the greens are well covered. I love this Organic Girl brand of greens. They seem to stay fresher than some of the others. After you have combined the dressing and greens, get the eggs poached. I served them with two poached eggs per person. If poaching eggs is daunting to you, you can always use a fried egg instead!
When the nests are finished cooking, they will be slightly browned on the edges. I used a butter knife to get the edges unstuck, and the bottoms came up easily.
Sweet Potato Nests with Poached Eggs over Fresh Kale
Cook Time: 30 minutes
Prep Time: 20 minutes
Total Time: 50 minutes
- 2-3 large sweet potatoes, peeled and spiralized
- 10 eggs
- ½ cup cheddar cheese, shredded
- coconut oil spray
- 5 ounces baby kale, spinach and other baby greens mix
- 2 tablespoons tahini
- ¼ cup apple cider
- 1 Tbsp apple cider vinegar
- 1 Tbsp lemon juice
- 2 tsp fresh sage, finely chopped
- ½ tsp sea salt
- ½ tsp red pepper flakes
- Fresh pepper to taste
- Preheat oven to 400℉.
- After spiralizing sweet potatoes, use a large knife to chop into shorter pieces (4-5 big chops across the whole pile should do fine.), and place in a large bowl with 2 eggs and cheddar cheese. Add freshly cracked black pepper and sea salt. Toss with pasta tongs until noodles are evenly coated.
- Using muffin tins, spray with coconut oil. Fill muffin tins with sweet potato noodles. Use a small measuring cup or a large spoon to push mixture down into tins. Place trays in oven and bake for 20 minutes. Edges will be slightly browned.
- While nests are cooking, make the dressing by whisking all ingredients together and tossing with baby kale and spinach. Poach eggs when there are about 10 minutes left for nests to cook. If you prefer, you can use a fried egg.
- Lets nests cool slightly, Use a butter knife to separate edges of nests from tin and take out.
- On a dinner plate, portion out kale mixture, and top with three nests and two poached eggs. Add fresh salt and pepper to taste.