Ingredients

Serves 2

Baked Sweet Potato Egg Nests:
· 2 Large Sweet Potato’s
· 1 Tsp Paprika
· 1 Tbsp Grated Parmesan Cheese
· 1 Tbsp Cold Pressed Borderfields Rapeseed Oil
· Salt and Pepper to Taste
· 4 Eggs
Bacon Wrapped Asparagus
· Asparagus
· Streaky Bacon
Avocado Hollandaise
· 2 Avocados
· 2 Tbsp Cold Pressed Borderfields Rapeseed Oil
· 80ml Boiling Water
· Juice of 1 Lemon
· Salt and Pepper to taste
Garnish
· Paprika
· Fresh Chopped Chives

Method

1. Preheat oven to 180 °C
2. In a bowl combine grated sweet potato, paprika, parmesan cheese, Cold Pressed Borderfields Rapeseed Oil, salt and pepper.
3. Press the sweet potato mixture into the bottom and up the sides of a muffin tin to create 4 small nests.
4. Bake for 20 minutes.
5. Meanwhile, wrap the asparagus in the streaky bacon.
6. Bake for 15 minutes.
7. Remove the sweet potato nests from the oven and crack an egg in to each of the nests.
8. Bake for a further 10 -15 minutes.
9. Meanwhile, put the avocado, Cold Pressed Borderfields Rapeseed Oil, boiling water, lemon juice, salt and pepper into a food processor and blend until smooth.
10. Assemble the egg nests, bacon wrapped asparagus and avocado hollandaise and sprinkle with paprika and chopped chives.
11. Enjoy!