Eggs in a Nest

Ingredients

• 3/4 cup Butternut Squash, spiralized

• 1 tsp Coconut Oil

• 2 Eggs

• Sea salt & pepper to taste

Directions

1. Form the spiralized squash noodles into nests, making a small well in the center for the egg.

2. Heat a pan over medium heat and add the coconut oil. Use a spatula to transfer the squash nests to the pan and cook for about 7 minutes.

3. Crack eggs into cups and transfer them into the wells of the squash nests. Cook for about 3 to 4 minutes or until the whites have set and it is cooked to your liking. Cover the pan with a lid to speed up the cooking time.

4. Transfer the egg nests onto a plate and season with sea salt and black pepper to taste. Garnish with microgreens (optional) and enjoy!
   

Notes

• No Squash

  • Use spiralized sweet potato, beets or zucchini instead.

• Save Time

  • Use storebought spiralized veggies.

• Spiralizing Squash

  • Use a spiralizer machine to create spirals with the long part of the butternut squash, not the bulb. Peel first and then cut in half horizontally to spiralize.

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Nutrition Facts

Makes 2 Servings

Nutrients per serving: Calories: 115 | Protein: 7 grams | Fiber: 1 grams | Carbohydrates: 7 grams | Fat: 7 grams | Sugar: 1 grams