When it comes to Easter brunch, most tables are filled with sugary pastries and refined flours that can leave you feeling sluggish before the day even begins. But what if you could enjoy a festive, comforting dish that actually fuels your body instead?

These Sweet Potato Egg Nests are one of my favorite ways to bring something both elegant and nourishing to the table. They’re packed with fiber-rich vegetables, high-quality protein, and healthy fats to help support steady energy, gut health, and satiety—so you can enjoy your holiday without the crash.

Even better? They look just as beautiful as they taste—making them perfect for impressing guests (or simply treating yourself).

Ingredients:

• 100% olive oil or avocado oil cooking spray
• 1½ cups shredded sweet potatoes
• 1½ cups broccoli slaw
• 1 teaspoon sea salt
• 4 tablespoons tapioca starch (plus more as needed)
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 7 large omega-3 eggs
• ¼ cup basil pesto (optional)
• ¼ cup extra-virgin olive oil

Instructions:

1. Preheat oven to 375°F. Line a sheet tray with parchment or a Silpat and lightly spray with oil.
2. In a large bowl, combine sweet potatoes, broccoli slaw, and salt. Let sit 5–10 minutes to release moisture.
3. Pat dry, then transfer to a bowl. Add tapioca starch, pepper, garlic powder, and 1 egg. Mix well.
4. The mixture should be slightly dry but able to hold together. Add more tapioca starch if needed.
5. Divide into 6 mounds on the tray, shaping each into a “nest” with a hollow center. Lightly spray tops.
6. Bake for 15–20 minutes, until tender.
7. Remove and brush with pesto (optional).
8. Crack an egg into each nest.
9. Return to oven and bake 5–15 minutes, depending on desired egg doneness.
10. Drizzle with olive oil and serve.