A common little dish on the plates of kiddos growing up is Egg in a Nest or Egg in Hole. The traditional Egg in Nest is made by cutting a hole in the center of a slice of toast and frying an egg in that hole. It’s an adorable way to mix up your breakfast routine. Luckily, you don’t have to give up adorableness when you give up bread for your Whole30.
Some people get sick of eggs when they start a Whole30. Every morning they have a scramble or an omelet and by the end of week one they… just… can’t with the eggs anymore. And why would they? So at this juncture you have three options:
- continue to scarf down this same old combo, tiring yourself of breakfast and Whole30 altogether (not recommended)
- let go of the idea of “breakfast food” and start treating it like the other meals (a worthy option)
- get creative with eggs and the Whole30 meal template (this works for some)
Choose one of the latter two options and go for it. Don’t look back.
We’re Egg People
While I appreciate the common paleo practice of dinner for breakfast (we sometimes do chili, stir fry, and other non-brekkie items in the mornings), our family doesn’t seem to tire of old faithful (AKA farm fresh eggs). Every member of our family have eggs for breakfast about six days a week. We mix up the way we eat them and the usual doesn’t seem to bother us.
One way we mix them up is with this sweet little egg-in-nest recipe. Full disclosure, our kids don’t eat this exactly as it is. What with all the kale leaves sticking out and whatnot. Beau would have a cow. BUT he often receives the same nutrient profile when we make this. I make the recipe for eggs in the nests and Andrew and I split it, two eggs each. In a smaller pan I sauce a little bit of kale chopped teensy tinesy. Then I add his daily three eggs scrambled to the pan and cook them until just done. He really doesn’t mind the kale when it’s chopped up and cooked down in his eggs this way. I usually give him a couple of cubes of sweet potato from our plates, which of course he gobbles up- they are called sweet potatoes, after all. So with that, he gets a nutrient-dense breakfast that happens to be Whole30 and have the same ingredients as our eggs in nests.
We switch up our egg intake a lot: soft or hard-boiled, fried over medium, scrambled, omeletted, on top of last night’s veggies. About once a year I attempt to poach eggs and fail miserably. We’re coming up on my annual attempt and I’ll let y’all know how it goes. Until then, enjoy this yummy switch-up to your usual boring egg routine.
Paleo Eggs in Nests
- 2 tbsp olive oil + more for each step
- 1 large sweet potato
- 3 cups chopped kale
- 4 eggs
Peel and chop sweet potato into approximately 1/4-inch cubes. Chop and de-stem kale.
Over medium-high heat place 2 tbsp olive oil in a large skillet with a lid. After oil is hot (about 2 minutes) place chopped sweet potato in the skillet. Using a spatula, toss the sweet potatoes until they are all coated in oil. Cover for about 1 minute, then check the sweet potatoes and move around in the pan, watching to make sure they don’t get too brown. If they are sticking, add more oil. Repeatedly cover the potatoes for about a minute at a time and check them for doneness and adjusting heat as necessary. Use spatula to push check sweet potato for softness. They are done when the outside is slightly browned and they are soft on the inside.
Add kale to the pan and about 1 tbsp extra oil. Stir kale until coated with oil. Reduce heat to low.
Create four “wells” in the sweet potato/kale mixture and add a small amount of oil to each well. Cover the pan and keep the heat on low. After about 3.5 minutes, the eggs will be cooked to over medium, with cooked whites and runny yolks. At this point, remove from heat. Salt to taste and enjoy!
Use a bit more oil with each step to prevent sticking and burning.