Baked Eggs in Potato and Zucchini Nests

Yield: 2-3 servings

Prep time: 15 minutes

Cook time: 30 minutes

These baked eggs nestled in spiralized potato and zucchini make a delicious and healthy breakfast or brunch, and are the perfect way to put farm-fresh eggs and summer produce to good use.

Ingredients:

2 tablespoons oil or ghee

1 pound red potatoes, trimmed and spiralized

1 pound zucchini, trimmed and spiralized

6 eggs

Sea salt

Freshly ground black pepper

2 ounces Coppinger cheese, grated

Preheat the oven to 425°F. When the oven is hot, pour the oil onto a large sheet pan and let the pan heat up in the oven for about two minutes. Carefully remove the pan, add the spiralized potatoes, toss to coat them with the oil, and roast for 15 minutes.

While the potatoes are roasting, toss the spiralized zucchini with 1 teaspoon of sea salt and set aside in a colander. When the potatoes have roasted for 15 minutes, wrap the zucchini in a kitchen towel and squeeze out as much moisture as possible. Add the zucchini to the pan with the potatoes, toss to combine, and carefully arrange the vegetables into six “nests”, or circles with an indentation in the middle.

Reduce the oven temperature to 375°F. Carefully crack one egg into each nest. Return the pan to the oven and roast for about 10 more minutes, or until the eggs are almost cooked to your liking. Sprinkle the Coppinger cheese onto the vegetables and roast for a few more minutes, until the cheese is melted and the eggs are done. Season with salt and pepper and serve hot.