Asian-Style Sweet Potato Nests
These Asian-Style Sweet Potato Nests are the perfect way to start the morning or make for brunch to delight your guests!
In less than 20 minutes, you’ll have a meal that is packed with fiber, vitamin A, healthy fats, and 100% Paleo. I love how the jammy yolks seep into the crispy edges of the sweet potato nests - and when you combine that with scallions, celery leaves, japanese pepper, sesame oil, and black sesame seeds for crunch, I’m one happy gal.
PSA: Celery leaves are packed with flavor - please please please don’t throw them away. Chances are, one of your friends has hopped onto the celery juice train and most likely tossing away the leaves, so be a hero and go save the leaves! I wash and dry the celery leaves like I would cilantro or parsley - they are fabulous on chicken soups or congee.
I like to use Togarashi chili pepper powder on eggs and noodle soups - it’s just the right amount of subtle heat and umami. It’s a fine powder blend of Japanese peppers, orange peel, ginger, and seaweed. You can find this magical powder at most Asian grocery stores or right here. I hope you enjoy this recipe as much as I do!
SWEET POTATO NESTS
Makes 2 servings
INGREDIENTS
1 sweet potato, spiralized
2 eggs, pasture-raised
1 Tbsp coconut oil
1 tsp sesame oil
Salt + pepper
Celery leaves, small handful
1/2 scallion, chopped
Black sesame seeds, a pinch
Togarashi chili powder, a dash
METHOD
In a medium-sized pan, sauté the sweet potato noodles in coconut oil on high heat. Once the sweet potatoes have softened a bit, form two separate nests and turn the heat to medium.
Make a well in each of the nests and crack an egg into each well. Cover the pan for 2 minutes to allow the eggs to cook and for the sweet potatoes to get a bit crispy around the edges. This will create a runny yolk you can cut into.
Remove from the heat and transfer the egg nests onto a plate. Season with salt and pepper. Garnish with a swirl of sesame oil, celery leaves, black sesame seeds, and a dash of Togarashi.