Ingredients:
- 1 large Sweet Potato
- 1 Sweet Apple (we use Gala)
- 2 Tbsp Coconut Oil + more for greasing muffin cups
- 5 large Eggs
- Sea Salt, to taste
- Chives, optional
- 3 slices uncooked Bacon, diced small
- Balsamic Vinegar, optional
Directions:
- Preheat the oven to 350°F.
- Lightly grease 5 cups of a jumbo muffin tin with the coconut oil. Set aside.
- Peel the potato and apple and cut into large pieces (to fit into the food processor).
- In the bowl of a food processor with the shredder attachment, shred the apple and potato together.
- In a large skillet (preferably non-stick or a well-seasoned cast iron), heat the 2 tablespoons coconut oil over medium heat.
- Add the shredded potato/apple and saute until softened, about 5 minutes, stirring occasionally. Salt to taste while cooking.
- Using a 1/2 cup measuring cup, scoop the potatoes out of the skillet and into the greased jumbo muffin cups.
- Depending on the size of your potato, you may get slightly more or less than 5 cups. using a small jar or cup, press an indentation into the potatoes, creating a well in the middle and pushing the potatoes up the sides of the muffin cup. This is your nest.
- Crack one egg into the center of each potato nest.
- Sprinkle with chives (optional) and salt to taste.
- Bake in the preheated oven for 15-20 minutes, or until eggs have reached your preferred doneness.
- While egg nests are baking, cook the diced bacon bits in the same skillet until crispy.
- Remove with a slotted spoon and drain on paper towels. Remove the nests from the oven.
- Using a large serving spoon, gently scoop them out one at a time and place them on a serving dish.
- Sprinkle bacon bits on cooked egg nests, drizzle with a bit of balsamic vinegar, and serve hot.