Veggie Egg Nests

 

A lovely weekend breakfast or brunch recipe...actually a good evening meal also!   

PREP: 5 MINS
COOK: 12 MINS - ish
SERVINGS : 2
PRO + FAT + VEG
 Photo credit - goop.com

Photo credit - goop.com

 Ingredients 

  • 4 eggs
  • 1 medium courgette
  • 1 small sweet potato
  • 1 teaspoon thyme
  • 1 avocado
  • 2 handfuls chopped kale
  • 2 spring onions, thinly sliced
  • Olive Oil, 2 tsp

Per serving
kcal 390
Protein 16g
Carbs 27g
Fat 29g

Method

  1. Cut the ends off of your sweet potato and zucchini, and spiralize using the smallest noodle shape attachment. Trim the noodles so they are not too long. 
  2. In a medium-sized non-stick pan add 1 teaspoon of olive oil. Once hot, add spring onions and spiralized sweet potatoes and cook for 3-5 minutes, until sweet potatoes are soft but not mushy. 
  3. Remove to a bowl with the spiralized zucchini, kale, thyme, and salt and pepper; toss all ingredients together.
  4. Heat 1 teaspoon of olive oil in the same pan over medium-low. Add the veggie mixture and form into a nest-type shape with a shallow hole in the middle, leaving room for the egg. Repeat this once more so 2 nests are in the pan at the same time. 
  5. Crack an egg into the middle of each nest, cover the pan with a lid, and cook for 4-8 minutes, until the egg is cooked to your preference. Repeat once more with the remaining spiralized mixture and eggs, to make a total of 4 nests. 
  6. Serve with sliced avocado and salt.