recipe, styling a snap by Sydney Food stylist Jane Collins
This Sunday its mother day here is Oz, and my mum is- in one word amazing. She can love all of us the same way, but in different tones and flavours… But in the end we all get that same warm fuzzy feeling when she soothes us, guides us, and supports our many endeavours.These eggs are also gluten free, as mum is a coeliac, and has been for years. Family dinners and get togethers are made up of many a gluten free option and I love that can develop an egg dish that is totally catered to her needs. This is made with love and comes from my heart.
eggs Margaret style
prep time 15 minutes
cooking time 30 minutes
makes 6
500g sweet potato, peeled grated
7 eggs
2 cloves garlic, chopped
1 green shallot(the long ones ), chopped
1 Tbsp chopped oregano, plus extra leaves to serve
sea salt and pepper
1/2 Tbsp coconut oil
extra virgin olive oil to drizzle
1 Preheat oven to 180°c, 160°c fan forced. Spray a 6 hole 1/3 cup capacity muffin tin with cooking oil.
2 In medium bowl combine sweet potato, 1 egg, garlic, shallot, oregano, and season well with salt and pepper.
3 Heat coconut oil in a large non stick frypan over high heat, add sweet potato mixture, and stir for 2-3 minutes till softened. Cool for 5 minutes.
4 Spray 6 holes with cooking oil spray and fill evenly with 1/4 cup of sweet potato mixture, pressing firmly around the edges, and the base. Bake for 15 minutes till golden.
5 Crack an egg into each sweet potato case and return to the oven for 8-10 minutes till whites are cooked and yolks are still soft. Sprinkle with extra oregano leaves, drizzle with a little extra virgin olive oil, sprinkle with sea salt & cracked pepper and serve. These are great as a lunch box snack too !
sizzle tip- If you like the yolks cooked a little more, leave in for a few more minutes.
sizzle sub – substitute the coconut oil with olive oil or butter. Use any herbs you wish, add a teaspoon of chopped chilli if you like some heat, serve with natural yoghurt and a sprinkle of cracked pepper. Drizzle with a little extra virgin olive oil and extra oregano leaves.
This looks so delicious! Love that it’s gluten free but also just love all the good ingredients! Yummy!!
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So pleased with the taste ! that coconut oil is so additive! loving the gluten free element too!
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How did you change the little icon by your name where you leave comments if you don’t mind my asking 😊
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its an avatar , go into My Site at top left hand side of site and look for people… click and should come up, edit, add picture …
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