Sweet po­tato & pro­sciutto break­fast nests

taste.com.au - - COOK IT NOW! -

serves 4 | prep 15 mins | cook­ing 25 mins

2 large sweet pota­toes, peeled, cut into noo­dles us­ing a spi­raliser 1 large car­rot, peeled, cut into noo­dles us­ing a spi­raliser 80ml ( 13⁄ cup) melted co­conut oil, plus 1 tbs, ex­tra 4 slices pro­sciutto 4 eggs 2 gar­lic cloves, peeled, thinly sliced 150g mixed mush­rooms ½ tsp fresh thyme leaves, plus ex­tra, to serve Baby spinach or baby kale, to serve Pesto, to serve

1 Pre­heat the oven to 200°C/180°C fan forced. Place four 375ml cast-iron pans or ce­ramic dishes in the oven while it heats. 2 Place sweet po­tato, car­rot and co­conut oil in a bowl and toss to com­bine. Di­vide among the pre­heated pans. Use a spoon to press the mix­ture up the sides of the pans to form nests (take care, as the pans will be hot). Bake for 15 min­utes or un­til the nests are be­gin­ning to crisp and brown. 3 Use a spoon to make a small hole in the cen­tre of each nest. Ar­range a slice of pro­sciutto around the in­side of each hole and gen­tly crack an egg into each. Bake for a fur­ther 7 min­utes or un­til the eggs are set or cooked to your lik­ing. 4 Mean­while, heat the ex­tra co­conut oil in a small fry­ing pan over high heat. Cook the gar­lic, stir­ring, for 1 minute. Add the mush­rooms and thyme. Cook, stir­ring for 2-3 min­utes or un­til the mush­rooms are just be­gin­ning to soften. Sea­son. 5 Top the break­fast nests with the mush­rooms, baby spinach or kale, and ex­tra thyme leaves. Dol­lop with the pesto. PER SERVE • 20g pro­tein • 37g fat (25g sat­u­rated fat) • 45g carb • 13g di­etary fi­bre • 622 Cals (2600kj)

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