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Ingredients
US|METRIC
6 SERVINGS
- 1 sweet potato (medium)
- 1 yukon gold potato (medium)
- 1 beet (large)
- 2 tsp. olive oil (divided)
- 1 cup sharp cheddar cheese (shredded)
- 1 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 6 eggs (poached)
- 1 tsp. chives
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Directions
- 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.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol230mg77% |
Sodium610mg25% |
Potassium350mg10% |
Protein13g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A70% |
Vitamin C10% |
Calcium20% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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