Chicken and Sweet Potato Egg Nests

2 tablespoons olive oil
1/2 cup yellow onion, sliced
1 pound sweet potatoes, shredded
1 tablespoon delicatessen-style mustard
4 large eggs, lightly beaten
1 cup oven-roasted chicken breast, finely diced
1 teaspoon thyme, minced

Preheat oven to 350 degrees. In a large nonstick skillet, heat oil over medium heat and cook onion until soft and golden. Nix shredded sweet potatoes with sauteed onion and mustard. Mold mixture into separate cups in a muffin tin.
 Bake for 30 to 35 minutes or until crisp; cool in the pan. This can be done a day ahead of time. Cover the cooled cups and wrap in plastic; refrigerate.
 Scramble eggs with chicken. When cooked, evenly divide among the sweet potato cups. Top with thyme and serve.

Serves 6

Courtesy of Boar's Head