Eggs in sweet potato apple nests make a great brunch dish for entertaining or a weekend home. They're gluten free, dairy free, paleo, and Whole 30 friendly.

You know how they say you’re supposed to eat the rainbow? And no, I’m not referring to a bag of Skittles.

You should eat a variety of fruits and vegetables in different colors so you get a range of health benefits.

In the potato family alone, you can have a regular white potato (not a lot of health benefits) but then you have sweet potatoes with lots of Vitamin C, magnesium, and beta carotene.

Within the sweet potato family you have different colors ranging from orange all the way to purple.

You should be able to see these purple beauties in your local grocery store, depending on where you live.

They’ll stand out a little, because well, they’re purple.

These sweet potatoes are a little less sweet tasting than their orange colored sweet potato sibling.

The texture is slightly dryer and more dense, making it ripe for this recipe for eggs in sweet potato apple nests.

The purple stokes sweet potato is non-GMO, grown in CA, and also available organically.

These purple sweet potatoes are high in antioxidants and have a low glycemic index.

I loved the purple color so much, I thought they'd make beautiful breakfast holders for baked eggs.

Seeing as the potatoes are not super sweet, I threw in a little apple and some onions to make a really flavorful shell.

These eggs in sweet potato apple nests are great when entertaining or if you need something a little nicer for brunch in the morning.

They also make a great healthy single serving breakfast dish.

They're easy enough to bake in the oven and tasty enough that everyone will enjoy.

Eggs in Sweet Potato Apple Nests
{Paleo, Whole30, Gluten Free, Dairy Free}

Makes about 8

Ingredients

• 1 large Stokes Purple Sweet Potato (or other potato)

• 1/2 apple like honey crisp

• 1/2 onion

• 1 tablespoon coconut oil

• 8 eggs

• Salt and pepper to taste

Instructions

1. Preheat oven to 350.

2. Cut the potato, apple and onion using the grater blade on a food processor or a handheld grater. Season with salt and pepper and mix with hands to ensure even distribution of ingredients.

3. Heat large pan over medium heat and add coconut oil. When warm, add the potato mix to the pan. Mix once and then allow to sit and begin to brown. Flip. Cook 10-15 minutes until mixture softens and just starts to crisp.

4. Spray a muffin tin with oil and then place about enough potato mix into each cup to have a thin layer on the bottom, as well as all sides. The nest will shrink when cooking so make sure to cover the sides to the top. Bake in the oven about 3-5 minutes until set and then crack an egg into each and return to oven. Cook until the white and yolk are set, about 10 minutes.

5. Cool slightly and serve.

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