Ingredients:

  • 2 medium sweet potatoes, peeled and shredded (about 18-22 oz / 500-625 g total)
  • 1 large egg (for binding)
  • 2 tablespoons all-purpose flour (or almond flour for GF) (16 g)
  • 1 tablespoon olive oil (15 ml) + extra for greasing
  • 1/2 teaspoon fine sea salt (or to taste) (3 g)
  • 1/4 teaspoon freshly ground black pepper (0.5 g)
  • 1/2 teaspoon smoked paprika (optional) (1 g)
  • 6 large eggs (one per cup)
  • 1/2 cup shredded cheddar or Gruyère (56 g) — optional, divided
  • 2 scallions, thinly sliced (white + green parts)
  • 2 slices cooked bacon, chopped (optional) (about 30 g)
  • Small handful baby spinach, roughly chopped (optional)
  • Fresh herbs for garnish (parsley or chives)
  • Hot sauce or salsa, to serve (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Grease a standard 12-cup muffin tin well with oil or use non-stick spray.
  2. Shred the peeled sweet potatoes on the coarse side of a box grater or with a food-processor grating disc.
  3. Place shredded sweet potato in a clean kitchen towel or cheesecloth, gather and twist to squeeze out as much moisture as possible.
  4. In a large bowl, combine the drained shredded sweet potato, 1 binding egg, flour, 1 tablespoon olive oil, salt, pepper, and smoked paprika. Add scallion whites and chopped spinach or bacon here if using; reserve scallion greens for garnish.
  5. Press approximately 1/3 to 1/2 cup of the mixture into each muffin well, pressing up the sides to form a cup with a shallow hollow in the center. Compact firmly so the nests hold their shape.
  6. Par-bake the nests at 425°F (220°C) for 22-28 minutes, until edges are golden brown and beginning to crisp and the nests hold their shape.
  7. Remove the tin from the oven. If nests puffed, press a shallow well again. Crack one large egg into each nest (or use two small eggs for runnier yolks). Sprinkle a little cheese and chopped bacon over each if using.
  8. Return to the oven and bake 8-14 minutes depending on desired doneness: 8-9 minutes for runny yolks, 10-12 minutes for slightly jammy yolks, 13-14 minutes for fully set yolks. Whites should be opaque and fully set.
  9. Let cups cool 3-5 minutes in the pan, then run a small knife around edges and gently lift out. Garnish with scallion greens and fresh herbs. Serve warm with hot sauce or salsa if desired.