Sweet Potato Egg Nests
  1. Preheat the oven to 180 degrees Celsius.
  2. Grease 6 cups in a regular sized muffin tray with olive oil
  3. Use fingers to line the greased muffin wholes with sweet potato, pressing to make a crust on bottom and sides.
  4. Bake sweet potato crusts for 5-8 mins (watch not to burn). Take out of oven.
  5. Add baby spinach on top of sweet potato and crack an egg into each crust.
  6. Sprinkle with chives, salt and pepper, and return to oven and bake for a further 8 – 10 minute or until eggs white are cooked.
Recipe Notes

Casey-Lee Lyons is a naturopath, nutritionist, recipe developer and founder of Live Love Nourish. She is passionate about inspiring health and happiness through easy-to-understand nutritional and lifestyle advice. Casey-Lee’s refreshing approach to gluten, dairy and sugar-free nutrition has helped many people improve their health, increase energy, find their natural weight, improve gut and digestive health, balance hormones, heal cravings and more. 

Instagram @livelovenourishaus  Facebook @livelovenourish