Ok, this may sound weird, but have you ever thought about something the night before, dreamed about it, woke up thinking about it and then finally executed it exactly as you imagined? I think it’s called visualization. I once heard a quote that Victoria Beckham does this with outfits she wears and her husband does it with soccer moves. Last night I did it with this recipe. If nothing else, my ability to accomplish a mere idea I had the night before puts me in very attractive company.
Sorry/not sorry if you’re getting tired of the whole spiralizing thing. I’m still obsessed with it. I promise to do a wide variety of recipes that do not always require a spiralizer, but if I happen to make an incredibly awesome breakfast that looks like adorable eggs in a nest by using my new toy, I certainly will not hold out on you guys!!
So, as I’m typing this, I’m enjoying a double serving of this avo pudding. I couldn’t help but re-make it again and again. It’s delish, but I digress.
Yesterday was pretty depressing. I mean, the first day of spring brought us cold and snow. What the heck!! I felt so jealous of everyone out frolicking in the sun! Today is a different story. The sun is out and melting that damn snow and hopefully it won’t come back until next Christmas, snow exactly from Christmas to New Years, then stop. Yep, exactly like that.
Anyway, today I’m hoping to run some errands, pick up some flowers to brighten my day (and yours! follow me on Instagram!). But I HAD to share this. I mean, everyone needs to know how to make it. It was soo yummy, I can’t handle it.
Here’s what you do:
Spiralize your sweet potato. Take a handful of the swoodles (?! what are people calling them these days? spoodles?) and form a little bundle or nest. Place the nest in a pan on medium-high heat with melted coconut oil. Cook for about 3 minutes, pressing down with your spatula.
Gently flip them and cook the other side, pressing down with your spatula. Sprinkle some garlic powder on top as you are cooking them. If you are making four nests, as the recipe calls for, it’s best to do two batches of two.
Place on a plate. I smashed the avocado on the plate first, then put the nest, then the egg. In retrospect, I think I should have smashed the avo on TOP of the nest. Do whatever makes sense to you! Sprinkle the top with sea salt.Print
- 1 sweet potato, spiralized with blade C
- 2 T. coconut oil
- 1 avocado, seed and flesh removed from skin
- 4 eggs, cooked sunny side up
- 1/4 t. garlic powder
- 1/8 t. sea salt
- Spiralize sweet potatoes and form little circular bundles with your hands.
- Place two bundles in a skillet over medium-high heat with coconut oil. Press down with your spatula as it cooks.
- Cook for about 3 minutes, or until golden brown. Then, flip.
- Sprinkle with garlic powder as it is cooking.
- Place nest on a plate. Smash 1/4 of the avocado on top of (or under) each nest using the back of the spatula.
- Cook eggs sunny side up over medium-low heat, or until white is cooked through and yolk is still runny.Place cooked egg on top of the nest.
- Sprinkle top with sea salt.
- This would be amazing with a dash of hot sauce, but we didn’t have any in our house!!!
What are your favorite low carb breakfasts? Enjoy!! xo