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 potatoes with the smallest noodle setting.
Place one tablespoon of coconut oil in a large pan over medium high heat. Add the sweet potato noodles and sauté, tossing frequently with tongs for about 5 minutes.
Add the water, garlic powder, and sea salt to the noodles. Continue to cook, tossing frequently until the water is absorbed, about 2 more minutes.
Remove the sweet potato noodles to a plate. Arrange four little bundles on the plate, you may need to use kitchen scissors to cut the strands to make the bundles.
Place two bundles in a skillet over medium-high heat with coconut oil. If you can fit all four nests, add all four bundles to the pan. Otherwise, work in two batches.
Use your spatula to tuck in the edges and keep it in a circle “nest” as it cooks. Use your spatula or a wooden spoon to make a small divot or hole in the center of the nest. Crack one egg into each nest.
Turn the heat to low-medium and cook for about 4 minutes until the translucent part of the eggs turns white but the yolk is still runny. Serve with sliced avocado and freshly chopped chives.
Recipe
Spiralized Sweet Potato Noodle Egg Nests
Whip together these easy spiralized sweet potato noodle egg nests for your next brunch! It’s such a fun and adorable way to eat your morning eggs!
Ingredients
- 1 sweet potato
- 2 tablespoons refined coconut oil
- 2 tablespoons water
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1 avocado, seed and flesh removed from skin, sliced
- 4 eggs
- 1 tablespoon fresh chives, chopped
Instructions
- Spiralize your sweet potatoes with the smallest noodle setting.
- Place one tablespoon of coconut oil in a large pan over medium high heat. Add the sweet potato noodles and sauté, tossing frequently with tongs for about 5 minutes.
- Add the water, garlic powder, and sea salt to the noodles. Continue to cook, tossing frequently until the water is absorbed, about 2 more minutes.
- Remove the sweet potato noodles to a plate.
- Arrange four little bundles on the plate, you may need to use kitchen scissors to cut the strands to make the bundles.
- Place two bundles in a skillet over medium-high heat with coconut oil. If you can fit all four nests, add all four bundles to the pan. Otherwise, work in two batches.
- Use your spatula to tuck in the edges and keep it in a circle “nest” as it cooks.
- Use your spatula or a wooden spoon to make a small divot or hole in the center of the nest.
- Crack one egg into each nest.
- Turn the heat to low-medium and cook for about 4 minutes until the translucent part of the eggs turns white but the yolk is still runny.
- Serve with sliced avocado and freshly chopped chives.
Enjoy!! xo
What tool do you recommend for cutting the sweet potatoe? I am assuming it’s the same thing you need for the zucchini noodle dish? I need to buy one of those. Thanks.
Hi Debbie!! Yes! I use a spiralizer. Here is a link to the one I own, but there are a lot of different options. I know Bed bath and Beyond has cheaper handheld spiralizers. It’s so fun! Let me know how you make out!
http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_1?ie=UTF8&qid=1427239758&sr=8-1&keywords=paderno+3+blade