Ingredients

• 2 large sweet potatoes, peeled, cut into noodles using a spiraliser
• 1 large carrot, peeled, cut into noodles using a spiraliser
• 80ml (1/3 cup) melted coconut oil, plus 1 tablespoon, extra
• 4 slices prosciutto
• 4 eggs
• 2 garlic cloves, peeled, thinly sliced
• 150g mixed mushrooms
• 1/2 teaspoon fresh thyme leaves, plus extra, to serve
• Baby spinach or baby kale, to serve
• Pesto, to serve

Method

• Step 1 Preheat the oven to 200C/180C fan forced. Place four 375ml cast-iron pans or ceramic dishes in the oven while it heats.
• Step 2 Place sweet potato, carrot and coconut oil in a bowl and toss to combine. Divide among the preheated pans. Use a spoon to press the mixture up the sides of the pans to form nests (take care, as the pans will be hot). Bake for 15 minutes or until the nests are beginning to crisp and brown.
• Step 3 Use a spoon to make a small hole in the centre of each nest. Arrange a slice of prosciutto around the inside of each hole and gently crack an egg into each. Bake for a further 7 minutes or until the eggs are set or cooked to your liking.
• Step 4 Meanwhile, heat the extra coconut oil in a small frying pan over high heat. Cook the garlic, stirring, for 1 minute. Add the mushrooms and thyme. Cook, stirring for 2-3 minutes or until the mushrooms are just beginning to soften. Season.
• Step 5 Top the breakfast nests with the mushrooms, baby spinach or kale, and extra thyme leaves. Dollop with the pesto.