sweet potato egg nests

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Suitable for breakfast, brunch or make a big batch for a picnic.

Leftovers make a great little healthy snack too!

1 medium sweet potato, grated (200-230g or approx. 2 cups) 

1 very small clove garlic, crushed (approx. ¼ tsp) 

½ tsp salt + good grind of pepper 

½ tsp smoked paprika 

2 heaped Tbs (15g) parmesan cheese, finely grated 

6 small/medium eggs 

Sprinkle of chopped parsley/spring onion to garnish 

Preheat oven to 200°C (fan bake).

Brush oil around a 6-cup muffin tray.

Combine grated sweet potato, garlic, salt, pepper, paprika and cheese in a bowl until well mixed.

Divide mixture between muffin cups and press firmly around to cover base and sides of each indent. Bake for 5 mins, then reduce oven temperature to 175°C and cook for a further 3 mins. 

Remove tray from oven and carefully crack an egg into each individual nest. Place back in oven to bake a further 10-13 mins depending on preferred hardness of egg yolk. The egg white should be opaque. 

Remove from oven and leave for 4-5 mins before carefully removing each nest from the tray. 

Season with salt and pepper and sprinkle with parsley and spring onion. 

Serve alongside dressed salad leaves/baby spinach, cherry tomatoes, avocado and a little chilli paste/sauce on the side if desired.