Baked Eggs in Nests
 
Prep time
Cook time
Total time
 
Serves: 6
INGREDIENTS:
  • 3 cups yam, shredded
  • 3 cups yellow potato, shredded
  • 6 eggs
  • ½ cup aged cheddar cheese
  • 1½ teaspoon cold-pressed olive oil
  • ½ teaspoon sea salt
DIRECTIONS:
  1. Preheat oven to 400°. Place the yam, potato and salt in a large bowl and toss until the salt is evenly distributed then set aside for 15 minutes, the salt will help draw out the excess water. Next, scoop the yam mixture into the center of a dish towel, bring all the ends up and together then twist them as tightly as possible to ring out as much liquid as you can. Return the yam mixture to the bowl and mix in the cheese. Place ½ teaspoon of the oil into each opening in the muffin tin and use your fingers to make sure it is evenly distributed on all sides and up to the top. Place the yam mixture evenly into the openings then press down on each and press the sides in, creating a well in the middle. Bake for 15 minutes. Remove from the oven, crack an egg into each well then reduce the oven temperature to 325° and bake for another 15-18 minutes. At 15 minutes the yolk will still be runny but by 18 it will be firm. Once the tops of the nest start to brown, probably when the eggs first go in, make a tent by taking a long piece of aluminum foil and making a little peak in the center so that it looks like a teepee then place that over the muffin tin. Once baked set them aside to cool for 5 minutes then use a thin, sharp knife to cut around the edge of the nest then spoon them out. They can be stored in the fridge for a couple days and reheated.
Recipe by Love from the Land at https://www.lovefromtheland.com/baked-eggs-nests/