Breakfast is my favourite meal of the day by far and eggs are one of my favourite foods. Growing up, my dad would always make my brother and me “Bird’s Nests” – you may have heard them called Egg in a Hole or Birds in a Nest. You simply butter bread, cut out the center (my dad would always selflessly hand this off to his forever-hungry daughter) and pan fry an egg in the middle. It’s so simple but so, so good.
We took this idea but substituted potatoes for the bread and made this into a breakfast-for-one in a 6-inch cast-iron skillet. The presentation is great and just like a Bird’s Nest, the recipe is easy.
First we spiralized a potato using the 4-in-1 Spiralizer. You’ll want to place the potato spirals in between two paper towels and squeeze as much of the water out as you can before cooking. Once the potatoes are dry, stir them with onions, vegetable oil, salt and pepper. Add the mixture to your mini skillet and move the mixture up the sides of the skillet, creating a “nest” for your eggs. Bake for about 25 minutes or until the edges are browned.
Now for the best part. Remove the skillet from the oven and add two eggs to the center. We cracked two eggs onto the potatoes for sunny-side up but you could scramble two eggs and add sausage, bacon, or veggies. Bake for another 10 to 12 minutes until the eggs are cooked to your liking.
We topped our Spiralizer Egg Nests with chopped chives and a little salt and pepper, but your favorite hot sauce and crumbled bacon are definitely welcome. Eat right out of the skillet for that cooked-over-the-campfire feel or plate your nests. We enjoyed these individual nests but you could make a bigger nest in a large cast-iron skillet or griddle and feed the entire flock.
Am I the only one who purposefully avoids the snack aisle at the grocery store so that I don’t accidentally eat an entire bag of potato chips in 24 hours (or in one hour, let’s be honest)?
If you are going to snack, it’s best to make them at home, right? You can control the ingredients and the sodium all the while having a little fun in the kitchen with the family.
Next time you start craving potato chips, try this recipe. We decided to make a mixture or potato chips and sweet potato chips because we liked variation of color and flavor but you could fry a full batch of one or the other, depending on your preference.
Heat oil to 375 degrees in a deep fryer. Using the ribbon disc, make potato ribbons using the 3-in-1 Spiralizer. The Test Kitchen found that potatoes can be peeled or unpeeled but it is best to peel the sweet potatoes before spiralizing.
Place a single layer of potato ribbons in the deep fryer basket and fry for 1-2 minutes until the potatoes are golden brown and crisp. Lift the basket to drain the potatoes and transfer the chips to a paper towel-lined plate or tray to finish draining.
We topped our homemade spiralized potato chips with coarse sea salt but you could add any of your favorite seasonings to spice up your chips. Smoked paprika, Old Bay, garlic salt or cayenne pepper would all add flavor to these crispy chips. These won’t last long so grab a bowl and serve immediately.
Skip the Snack Aisle and Make Spiralizer Potato Chips
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Skip the Snack Aisle and Make Spiralizer Potato Chips
Nothing says convenience like instant noodles. Microwaving a cup of noodles gives you the feel and satisfaction of takeout without the cost. But what if we told you that you could make your own instant noodle soup at home? This homemade version made with spiralized veggies will make you rethink the next time you reach for a sodium-packed, microwaveable cup from the back of your pantry.
These take-along jars don’t have “noodles” at all. Rather spiralized zucchini and carrots pose as ramen or rice noodles. Once the zucchini and carrots are spiralized using the 4-in-1 Electric Spiralizer, layer the spirals, shredded chicken, bok choy and green onion in mason jars.
In a microwave-safe bowl, mix chicken broth, honey, salt, pepper, ground ginger, and crushed red pepper. Microwave the mixture on high for about two minutes, until it comes to a boil. Pour the broth over the ingredients in the mason jar and serve immediately. It’s just that easy.
What’s great about these instant “noodle” cups is that you can easily prep them as a grab-and-go lunch for the week. If you want to prepare these cups ahead of time, skip the boiling of the broth and pour the cold liquid into mason jars. When you’re heading to work or when the kids head to school, the mason jars will be ready and waiting in the refrigerator. When you’re ready to eat, pour the mixture into a bowl and microwave for about 2 to 3 minutes.
Not only are these instant noodle cups a great back-to-school or desk lunch idea, they are easily customizable. If you wanted to make a vegetarian version, nix the shredded chicken and use vegetable broth instead. Want it a little spicer? Up the ground ginger and red pepper flakes and add sriracha on top.
Whether you are eating these instant noodle cups day-of or a few days later, you won’t miss the 99 cent version you’re used to.
Using a spiralizer, make spirals of zucchini and carrots.
Layer zucchini and carrot spirals, chicken, bok choy and green onions among four (12-ounce) mason jars.
In a medium microwave-safe bowl, stir chicken broth, honey, soy sauce, salt, black pepper, ground ginger and crushed red pepper. Microwave on HIGH until mixture comes to a boil, about 2 minutes. Divide chicken broth mixture evenly among jars.
Incorporating beets is a great way to add a pop of color (and not to mention nutrients) to any dish. Spiralize them into ribbons and they are that much more beautiful. If you’re used to roasting or juicing beets, this salad is a great way to mix things up. Skip the sheet pan tonight and start spiralizing.
Using the 3-in-1 Electric Spiralizer, spiralize 6 beets into ribbons using the ribbon disc. Then boil the beets in a large saucepan and cook them for about 1 or 2 minutes, until they are tender. Remove the beets from the saucepan and chill them in an ice bath, then drain and dry the beets with paper towels.
Arrange fresh greens (you could use spinach, arugula or your favorite lettuce), beet ribbons, and orange segments on a salad plate and top with crumbled goat cheese and toasted walnuts for an added crunch.
Top your colorful salad with a citrusy vinaigrette. Blend orange juice, vegetable oil, rice vinegar, honey, thyme, salt and pepper in no time in your personal blender. Dress your salad and you’re ready to eat.
There are few better combinations than beets and goat cheese, but if you’re not a fan of goat cheese, top this salad with crumbled feta instead. The soft, salty cheese complements the earthiness of the beets while the citrus slices and zesty dressing add sweetness. This salad would make a nice side to your favorite protein or can be served by itself as a hearty lunch.
Using a spiralizer, make ribbons of beets. Fill a large saucepan two-thirds full of water and 2 teaspoons salt. Over high heat, boil water. Add beet ribbons and cook until tender, 1 to 3 minutes. Chill in an ice bath. Drain and dry ribbons with paper towels.
To make dressing, in a single-serve blender, add orange juice, oil, vinegar, honey, thyme leaves, garlic, remaining 1 teaspoon salt, and black pepper. Blend until slightly thickened.
On a salad plate, arrange fresh greens, beet ribbons and orange segments. Top with goat cheese and toasted walnuts.
Summer is almost here and everyone is ready to put fresh fruits and vegetables on the table. You may have seen recipes for zoodles (zucchini noodles), but we love the idea of spiralizing a couple of vegetables to make vegetable noodles. For our Spiralizer Garden Pasta we added yellow squash to leave you with a colourful, tasty dish both kids and adults can enjoy.
This meal is not only appealing to the eye (it’s almost too pretty to eat), it’s rich in flavour while still being figure-friendly. Whether you are trying to get your kids to eat more vegetables or having guests over for dinner and drinks on the patio, this Spiralizer Garden Pasta fits the bill.