What's so great about these eggs in sweet potato nests? Everything! They're glamorous. They're low-carb. They're knock-your-socks-off delicious. Serve them for a simple supper, as I did last Saturday, and everyone will think you're a genius. Here's the step-by-step recipe:
To start, grab 2 large, unpeeled sweet potatoes (mine weighed 1.93 lbs total)...
And shred 'em. This will take you all of 7 seconds if you have a food processor.
Lacking a food processor, you can shred the potatoes on the large holes of a box grater. And after you've wiped the sweat from your brow, you might like to have a chat with Santa.
Now tip some oil into a large skillet, and heat it over a medium flame. If you are using an electric skillet, set the temperature to 300°F.
Add the shreds to the skillet, and toss them with a big pinch of kosher salt. You won't need additional seasonings, because sweet potatoes are naturally bursting with flavor.
Saute the potatoes until tender -- about 7 minutes.
Next, grab a muffin tin, and place it on a baking sheet. I tested both standard-size and jumbo-size tins for this recipe. Both types work equally well.
Grease or spray the tin, and then add a generous 1/2-cup of the sweet potatoes to each opening.
Using your impeccably clean fingers, press the shreds against the bottom and sides of each opening. For the prettiest effect, let the shreds extend all the way to the rim of the pan, as shown.
Break one large egg into each formed nest.
Tip : To avoid bits of shell in your nests, always crack your eggs against a flat surface, as pictured above. Otherwise, if you break an egg against the rim of a bowl (as cooks like to do on the Food Network), you can be sure that shards of shell will push inward, and fall outward when the yolks and white are released. And that's the truth, Ruth.
Sprinkle the eggs with kosher salt and freshly-ground black pepper -- a small pinch of each.
Bake the works at 350°F until the eggs are done -- 20-25 minutes. I found that after 25 minutes in my low-end gas oven, the whites were firm but not rubbery, and the yolks were soft but not oozy.
Confession: I love oozy yolks. But they are difficult to achieve with oven-baked eggs.
To unmold, first run a small knife around the edge of each nest. Then slip the knife under the nest, and lift up.
Garnish the eggs with bits of crisp, crumbled bacon and a sprinkling of fresh, minced parsley.
Ready to taste this poetry?
I saved this nest for you.
For a simple supper...a swanky brunch...or for breakfast-on-the-go (cooled nests can be eaten out of hand), you can't beat these eggy delights. They are great for low-carb diets, too!
Here's the printable:
[amd-zlrecipe-recipe:26]
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More egg-cellent recipes from Kevin's Kitchen:
Eggs Baked in Puff Pastry Shells
Creamy Gratin of Hard-Boiled Eggs
Perfect, Easy-to-Peel Hard-Cooked Eggs
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