Back to School Breakfast Ready: Eggs in Sweet Potato Nests, Courtesy of Newark Beth Israel Dietitian


Today we’re making eggs in sweet potato
nests. The perfect make-ahead recipe to get you through the whole week. For this
recipe you’ll need two sweet potatoes olive oil, salt and pepper, and a dozen
eggs. First pre-heat your oven to 400 degrees, and spray a 12-cup muffin tin with cooking spray. Then you’re gonna peel and shred your
potatoes on a box grater. Take out your skillet and get your olive oil over
medium-high heat. Add in your sweet potatoes and salt and pepper and cook your potatoes for five to six minutes until they’re softened. Allow your
potatoes to cool until they’re cool enough to touch, and add them into your
muffin tin – pressing them into the sides. Once you’ve made your sweet potato nests, bake them in the oven for 5 to10 minutes until the edges just get crispy.
Crack an egg into each sweet potato nest and sprinkle the top with a little extra
salt and pepper. Bake your eggs until the egg whites are cooked all the way
through and the yolk is cooked how you like it. After breakfast take your
leftovers and store them in the fridge. They make a great breakfast for the next
day. Just pop them in the microwave to heat them through. RWJBarnabas Health Let’s be healthy together

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