Root Veggie Egg Nests


Root Veggie Nests


1 tablespoon Butter
1 cup grated sweet potato
1 cup grated parsnip (you could also sub regular russet potatoes if you prefer)
1 cup grated beets
2 tablespoons Olive Oil
1 teaspoon smoked paprika*
1⁄2 teaspoon kosher salt
6 Eggs


● I used my food processor grater attachment to quickly shred the vegetables, but a box grater would work just as well!
● I used smoked paprika because I love the extra smokey flavor, but if you don't have it you can use regular paprika.
● You can cook the eggs to your desired doneness. If you like your yolks runny, try 8-10 minutes. If you prefer a hard yolk, try 12-15 minutes.


  1. Preheat oven to 400 degrees
  2. Liberally grease a muffin tin with butter. This is important, to keep the eggs from sticking.
  3. Add the grated sweet potato, parsnips and beets to a bowl. Soak in cold water for 10 minutes, then drain and dry. I used a salad spinner to remove as much water as possible from the grated veggies, then pat dry with paper towels. This will help them get crispy in the oven.
  4. In a bowl, mix the grated veggies, olive oil, paprika and salt. Toss to completely coat.
  5. Divide the mixture between six muffin tins, about 1/2 cup per muffin. Press the veggie mixture down and up the sides. The muffin tins will be very full, that's ok because the veggie will shrink in the oven.
  6. Bake for 20-25 minutes, until starting to get brown and crispy. Remove from oven, use a tablespoon to create an indentation in each nest. Crack an egg into each nest.
  7. Return to oven and bake 8-10 minutes, until yolks are set. 8. Run a butter knife around the edges of each nest and lift out of the tins. Serve right away!