Anytime Breakfast: Spiralized Sweet Potato Egg Nests

The arctic air is making this whole work, gym, healthy eating thing HARD because all I want to do is hide in bed and eat pizza while sobbing my way through episodes of The West Wing. January is a tough month for me anyway, but you add this bitterly cold weather and all signs point to bears really having the best idea about winter: sleep it away. This, however tempting, isn’t something I can do so I have to find ways to trick my brain into still wanting healthy and good for you foods.

Like sweet potatoes and eggs: healthy, whole foods that individually make my heart sing. Put them together and yeah maybe I’ll forgo burritoing myself in bed with a bowl of pasta. Top it with thyme and paprika (and some sriracha because yissssss) and this meal packed with healthier carbs takes the edge off my need for something slathered in melted cheese (which if you’re wanting to add an extra layer of HOLY YUM to this dish sprinkle a bit of grated pecorino on your eggs just before you serve them).117untitled

Plus, let’s face it, these little sweet potato and egg nests are the cutest things ever and DESERVE to be gleefully eaten. I’m telling you, owning a spiralizer is hands down one of the BEST things you can do for yourself. And it doesn’t have to be fancy or crazy expensive. I have this little OXO version and it works like a charm and is stupid easy to clean (a HUGE bonus in my world).

After you’ve spiralized some sweet potatoes go ahead and chop some up to add to my most favoritest crockpot recpies for cold weather eats: slow cooker sweet potato chili.

SIDEBAR: Eat Up! By Ruby Tandoh is hitting the digital shelves in the U.S. on February 1 and I, for one, can’t wait. Most of us are probably familiar with Ruby thanks to her stint on season four of GBBO. This book – if all the advanced reviews are anything to go by – set to become a guiding beacon in how I think (or will think) about food, appetite, mental and physical health, as well as a dash of pop culture (I saw Alfred Hitchcock’s name and instantly knew I needed to read it).

REAL TALK TIME: this summer will mark year two of a bit of a mental hiccup for me that while it had nothing to do with food had everything to do with food because I used food as a way to control and regiment myself for MONTHS (I was fully aware of what I was doing and doing my best to manage my management of food … vicious circle identify yoself). I snapped out of it (or rather better armed myself with tools and information), but walked away from it all with many additional feels about food and eating. This month also marks a new challenge that I’ve set for myself as far as eating wholly (which for me means whole and natural foods but also having a cookie if I want one – I am a whole person with needs and what I eat should have space to reflect that): learning to listen to my body and be present in each and everything I do (including eating).

I think Ruby’s book will be a bit of a talisman for me – and many others – because she’s giving us the tools (and permission) to eat wholly and to take pleasure in eating again. Plus I’ve heard there’s a TO DIE FOR waffle recipe included amongst the pages.  And if you’re still on the fence about reading this book IT HAS THE NIGELLA STAMP OF APPROVAL and if we’ve learned anything over the years it’s just do as Nigella says, especially if it involves how to say nutella … or goose fat.


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Originally found at The FeedFeed


1/2 sweet potato, spiralized
1 TBSP butter
2 eggs
salt & pepper
smoked paprika


Spiralize sweet potato. Heat a cast iron skillet to medium heat, coat pan with butter & cook spiralized sweet potatoes until tender.

Form the spiralized potatoes into 2 nests and crack an egg into each.

Cover and cook for 2-5 minutes or until the white is set. Season with salt & pepper, thyme, and paprika.

What foods are you drawn to when it’s just too cold out?



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