Eggs in a Veggie Nest


Oh my goodness!!!  I made this breakfast for Easter morning (eggs in a nest – see what I did there?), and it turned out SO yummy!  I was thrilled, because it is so so healthy!  I love theme breakfasts that are good for you – they feel like a treat because they’re special, but you’re not filling yourself with garbage in order to have a treat!  Perfect!

So, let’s talk health benefits!  This thing is FULL of a great variety of veggies!  We’re talking arugula, rutabaga, onions, garlic, shallots, AND leeks!  So much goodness!




Told you it was good for you!  What a great way to start your day! 🙂

Of course the eggs give you a great punch of protein making it a complete breakfast…seriously, I may just start having this every morning…forget about just on Easter!


Ingredients – this can make 2 nests with one egg each or a large nest with two eggs

  • 2 eggs
  • 3/4 Tbsp. coconut oil
  • 1/2 red onion, chopped
  • 1 shallot, chopped
  • 1 large clove of garlic, minced
  • 1 leek (white part only), chopped
  • 2-3 cups of arugula, chopped
  • 1 medium rutabaga, shredded
  • sea salt and pepper for seasoning
  • Optional topping – greek yogurt, pinch of garlic granules, pinch of dried basil, sea salt, apple cider vinegar


1.) Preheat the oven to 360 degrees.  Heat the coconut oil over medium heat.  Add the onion, shallot, leek, and garlic.  Cook for about 3 minutes.  Add the rutabaga and cook for an additional 5-7 minutes.  Add the arugula and cook until wilted (about 1-2 minutes).


2.) Transfer the veggie mixture to a baking dish, and form a nest.  Fill the hole in the nest with the eggs, and bake in the oven at 360 degrees for 20-23 minutes until the yolks are to your desired consistency (runnier yolk = shorter time, firmer yolk = longer time).


3.) While the nests are baking, make your yogurt topping if you’re using it.  In a bowl, stir together some plain greek yogurt, a bit of garlic granules and dried basil, some sea salt, and some apple cider vinegar.


4.) When the nests are done in the oven, take out, transfer to plates, season with sea salt and pepper, and top with a dollop of yogurt topping.



Ta-da!  Enjoy! 🙂

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