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I have to admit it, I’m a little shocked myself.

I’ve managed to keep this series goes for 3 weeks now. 3 weeks = 3 new recipes. I’m on a roll.

I also have to admit that this might be my favorite thus far. Not because of the taste (the stuffed cabbage was amazing) but because I loved themed food. I love making holiday specific meals for loved ones. It makes me giddy to feel creative and “Pintresty”.

For this week, I was craving something more on the brunch side. Anyone else a fan of brunch?

And I new that with Easter approaching, I wanted to do something cute since many of us (myself included) will be enjoying an Easter Day Brunch with our family.

So what’s this in place of?

I was inspired by my favorite Easter candy, those Chocolate Coconut Easter Nests that Russell Stover’s sells. Filled with sugary goodness, artificial ingredients, syrups, dyes and who knows what else.

So, I thought… how can I take the traditional Easter Nest and make it into something delicious, fun, and healthy?

I can’t take all the credit, one of my clients loves healthy cooking as much as I do and we share a bond sharing recipes. Together we brainstormed this idea.

Sweet Potato Easter Nest Brunch Recipe

Oh, and did I mention you only need 5 ingredients? Of course you can add additional veggies if you want, but this alone will deliver something for your brunch guests to gawk at (in a good way).

*This recipe makes 1 nest

• 1/2 Cup Shredded Sweet Potato
• 2 Eggs
• 2 Shredded Brussel Sprouts
• 1/2 Tsp Garlic Powder
• Pinch of Chili flakes*
• 1/4 Avocado*
• 1 Tsp Water

*Optional

1. In a bowl, mix together shredded potato, 1 egg, shredded brussel sprouts (leave some for plating), garlic and chili flakes.
2. Heat a small, nonstick frying pan on med heat (or add a dash of oil)
3. Once pan is heats, pour potato mix in and create a patty, use the back of a spoon or fork to create a “pocket”. Heat for 3-4 minutes, then use a spatula to carefully flip the patty over to brown the top for 2-3 minutes before flipping back over.
4. Crack the egg inside the pocket. Pour the water along the side of a pan, and place a lid to allow the egg to steam. Cook to desired preference!
5. Plate on top of your “grass” of your choice. I used slice avocado and shredded brussel sprouts but spinach, kale, really anything would work well!

Nutritional Information

This meal came out looking huge and extremely satisfying!

Without the avocado: 254 Calories
With avocado: 324 Calories

This is a great breakfast packed with healthy fats, protein and fiber.

I LOVE poached eggs, so 99% of the time I order the Eggs Benedict. Yum!

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