Summer Veggie Egg Nests with Carrot, Zucchini and Summer Squash

One of my favorite breakfasts this summer. Wholesome, filling and starts the morning off right. It's paleo friendly, gluten free, dairy free, nut free, and amazing to boot!

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The eggs are "baked" in their little veggie hash nests on the stovetop, making this a pretty easy breakfast. Just a little hand action on grating the vegetables! No need for potatoes. Carrots, zucchini and summer squash work just fine for our "hashbrowns" and each has its own flavor that adds warmth alongside the garlic.

Also these nests are great served on seedy toast with a little mustard. That is the way my three year old likes them!

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Wondering what else to do with all that wonderful zucchini?
Try my Zucchini and Citrus Gazpacho (tomato free) and No Heat Creamy Turmeric Vegetable Noodles.

Summer Veggie Egg Nests
1 yellow summer squash (or another zucchini)
1 zucchini
2 large carrots
4 free-range eggs (for best taste)
1 garlic clove, minced (I've also used chopped garlic scapes)
2 TB coconut oil

1. Grate squash, zucchini and carrots.
2. Add coconut oil to non-stick pan or cast iron skillet (will need a lid). Let melt and add veggies (and garlic!). Cook on medium heat 10-15 minutes, stirring every couple minutes. Stick the lid on intermittently.
3. Make four wells in the veggie hash and crack an egg into each one. Put lid on and wait 5 minutes. The white should be firm to touch and the yolk clouded over.
Serve immediately with some good sea salt and pepper!