So apparently this week is off to a “pack spiralized noodles into waffles and muffin tins and see what happens” kind of week.
Can you blame me? How gorgeous are these parsnip nests?!
I guess I’m just subconsciously praying that someone invites me to a brunch party so I can bring these and yesterday’s waffles?
Whatever the reason, I’ve got breakfast on my mind and I’m obsessed with these parsnip nests. I want to add in meatballs, cheese, jam, avocado – everything!
Let me tell you why parsnips work the best here. When you cook parsnips in the skillet, they break up into small pieces, sort of like slightly long pieces of rice.
Basically, you get grated parsnips without having to slice the tips of your fingers off on your grater!
The parsnip noodles are then slightly seasoned with garlic powder, which enhances their savory flavor. They’re cooked in bacon fat (uhm, yes!) and then packed into large muffin tins.
Then, they’re baked in the oven for 15 minutes. Then, eggs are cracked in the little cavities you’ve created in the center (see previous picture.) Then, you bake for 10ish more minutes and voila – PARSNIP NESTS WITH EGGS! Eggs in a nest!
I promise I’m not just trying to go viral on Pinterest, I’m really just having fun with my spiralizer – and partially going stir crazy, because I’m chained to my desk, working on getting everything I need to get done before I leave for the holidays.
Hot sauce, eggs, bacon and parsnips are a winning combination, so throw a spiralized brunch party and have at it!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 3 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Spiralized Parsnip Nests with Eggs, Bacon and Arugula
- 2 strips of bacon
- 2 large parsnips peeled, Blade D, noodles trimmed
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 2 eggs beaten
- 8 whole eggs
- 1 cup baby arugula
- hot sauce to drizzle
- Preheat the oven to 425 degrees. Grease a large muffin tin with cooking spray.
- Place a large skillet over medium-high heat and once heated, add in the bacon. Cook the bacon, about 10 minutes, until cooked through and crispy. Set aside on a paper towel lined plate and when ready to cool, crumble into small “bits.”
- Remove all of the bacon fat except for one tablespoon and add in the parsnip noodles. Season with salt, pepper and garlic powder and toss. Let cook for 5-7 minutes or until cooked through and then transfer to a medium mixing bowl. Let cool for 2 minutes.
- Add in the eggs to the bowl and toss thoroughly to combine. Pack the parsnip noodles into the muffin holes, trying your best to create a cavity in the center. Cook for 15 minutes.
- Remove the parsnip nests from the oven and crack an egg in each. Place back in the oven and bake another 9-12 minutes or until the eggs set. Open the oven and check at 9 minutes - give the muffin pan a shake and if the egg whites are still not set, cook for another 2 minutes and then check again. When done, remove from the oven and immediately top with arugula, bacon and hot sauce.