Breakfast hash muffins

Sweet potato and eggs are two nutrientrich foods to help set you up for a great day. Sweet potato is packed with vitamin A, a skinsupporting superstar, while the eggs provide valuable protein for maintaining muscle mass and are a concentrated source of lutein and zeaxanthin, two antioxidants which fight against agerelated vision degeneration.

Makes 6

large muffins Prep 15 minutes Cook 45 minutes

olive oil for greasing

1 cup grated sweet potato

1 cup grated parsnip

cup chickpea flour

2 Tbsp finely chopped chives Large pinch of Himalayan salt and pepper

1 egg, lightly beaten

2 cups finely sliced greens (kale, silverbeet or spinach)

6 whole eggs

Method

Heat oven to 200degC and grease a large muffin tin with olive oil. A Texas muffin tin works best, as it is big enough to fit a whole egg in.

Combine the grated sweet potato, grated parsnip, chickpea flour, chives, salt and pepper and beaten egg in a bowl and mix well. Divide the hash mixture between the muffin holes and press it down and towards the edges of the tin, making a small well in the centre. The hash should come about halfway up the tin.

Place in the oven to bake for 2530 minutes.

While the hash is baking, put the chopped greens into a bowl and pour over some boiling water, leave for 1 minute, then drain well and leave to cool. The boiling water parcooks the greens, which helps to soften them for easy assembly later.

Remove the hash from the oven and divide the chopped greens between each of the muffins, pressing down so that there is room for the egg. Then crack one egg into each of the muffin tin holes.

Return the tray to the oven for another 1215 minutes or until the egg is cooked to your liking. We like the yolk still runny if we are eating them fresh, but we will cook it through if planning to pack them into lunchboxes or take as breakfast on the go.

Note: If you don’t eat all the muffins in one go, they make for great lunchbox items or a breakfast on the run.