Root Veggie Egg Nests

Root Veggie Egg Nests

Root Veggie Egg Nests

Every morning is a new beginning; a fresh slate that doesn’t depend on what we ate or did the day before.  We get a chance to let yesterday go and make new choices for our health and happiness today. I love breakfast for this reason.  We break the fast from the night and start to make decisions on how we want our day to go, what we want to feel like and show up like, what gives our bodies and mind energy and a sense of peace.  Yes, all of this happens before we head out the door on our adventures with those first sips or bites of morning goodness.

How do you fuel your new beginning each day?  

Here is one of my favorite healthful and easy options to start your day.  Check out my other favorite, Sweet Potato Toasts. These delicious recipes are full of vegetables and nutrients that support a healthy body and mind.  I strive to get 50-75% vegetables on my plate at each meal, and these are fun ways to make that happen at breakfast.  Starting in this way sets your day up for making healthful choices throughout.

Root Veggie Egg Nests

Serves: 2

Total time: 25-30 minutes


2 cups of spiralized sweet potato, loosely packed

2 cups of spiralized carrot, loosely packed (I used purple and yellow here)

1 TBSP avocado oil  (or other high heat cooking oil)

2 high quality eggs (organic, pastured)

Sea salt and pepper

Optional for serving:  a side of greens

  • Peel your carrots and sweet potato.  Spiralize your vegetables in a spiralizer to look like long noodles.
  • Heat a skillet over medium-high heat.  Coat the pan with avocado oil.
  • Add spiralized vegetables and cook until tender (around 10 minutes).
  • Form the vegetables into two “nests” with an indentation in the middle to hold the egg.
  • Crack an egg inside the nest and cover and cook until the whites are fully cooked. (4-6 minutes).  You can cook longer if you want yolk fully cooked as well. Transfer to a plate. Add the side of greens. Season with salt and pepper.

Serve and enjoy!

** Note:  You can use any root vegetables that you like: parsnips, rutabaga and beets are also delicious in this.  You can spiralize at the beginning of the week to have these ready for mid week enjoyment. If you don’t have a spiralizer, you can buy already spiralized raw veggies at select stores or use a peeler or large grater for more of a hash brown look.