These delicious little snacks were inspired by Juli's creation of egg & spinach nests at www.paleomg.com.
This is a great instant breakfast (cook the night before), an addition to your lunchbox, a picnic, or even as a party snack; it provides some protein, some carbohydrate and some fats. This quantity is for two nests – you can easily increase this to make the amount you need. These are dairy-free and grain-free.
2 tablespoons grated raw sweet potato (peeled)
1 cherry tomato, halved
Use muffin cases. Spoon one tablespoon of grated sweet potato into each muffin case, shaping to create a ‘nest’ that the egg mixture will sit in. Cook in a 200°C oven for 15 minutes.
Press the cooked case with the back of a spoon to flatten, so there’s space for the egg mixture.
Beat the egg with a little salt. Pour half into one case and half into the other, keeping in mind the filling will expand with cooking.
Pop the cherry tomato on top and return to the oven for 5-10 minutes, until the egg has set. Cool a little in the tin before removing.
Once you’re comfortable with the process, you can include extras to provide zing, like olives, anchovies, fresh basil, dried tomatoes.