Root Vegetable Nests
Makes 6 servings
1 medium sweet potato
1 medium yukon gold potato
1 large beet
2 teaspoons olive oil, divided
1 cup sharp cheddar cheese, shredded
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
6 eggs, poached
1 teaspoon chives
Preheat oven to 400°F
Attach Spiralizer Attachment to your KitchenAid® Stand Mixer. Center sweet potato on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and fine spiralizing blade at end of sweet potato. Place medium bowl below blade to catch spiraled and peeled sweet potato. Turn stand mixer to speed 4 and process until blade reaches end of sweet potato. Repeat with potato and beet.
Prepare baking sheet with 1 teaspoon olive oil. Set aside. Toss root vegetables with shredded cheddar cheese, salt and remaining 1 teaspoon olive oil. Divide root vegetables into 6 portions and space evenly on prepared baking sheet. Bake until root vegetables are tender and golden brown on bottom.
Place 1 vegetable nest on each plate and topped with poached egg. Sprinkle with chives and serve immediately.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*