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Spinach Sweet Potato Egg Nests

  • 1 medium yam(sweet potato), shredded
  • 20oz frozen spinach, thawed and squeezed of liquid*
  • 12  organic eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • sea salt and pepper, to taste
  • 1 tablespoon extra virgin coconut oil + more for greasing tins
  1. Preheat your oven to 375 degrees.
  2. Shred your yam in a food processor using the shredding attachment.
  3. Coat your 12 tin muffin pan with coconut oil
  4. Place shredded yam in each muffin and press down and up onto the sides to create little buckets. Brush the tops of the shredded yams in each tin with coconut oil.
  5. Bake for 15-17 minutes.
  6. While the little nests bake, take your thawed spinach and squeeze out all the excess liquid.
  7. Place a medium skillet over medium heat and add tablespoon of coconut oil.
  8. Throw in your spinach along with garlic powder, onion powder, sea salt and pepper. Saute and cover to help cook through.
  9. After 6-8 minutes or once your spinach is cooked through, add spinach to each tin and press down, making sure to leave room for your egg to fit comfortably in and crack the eggs on top of each nest.
  10. Bake for 8-9 minutes for runny yolks or up to 12 for hard eggs.
  11. Serve with hot sauce on top!

Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell
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