Step 1

Preheat the oven to 400 degrees.

Step 2

Bake the russet and sweet potatoes until they’re cooked through but not quite tender, about 20 minutes. The goal is just to pre-bake them a bit, so they should still be pretty firm.

Step 3

Let the potatoes cool enough to handle, then peel and grate, using the largest grating size.

Step 4

In a large bowl, toss the grated potatoes, olive oil, and salt.

Step 5

Grease the muffin tin with olive oil.

Step 6

Add the grated potato mixture to a 12-cup muffin pan, 1/3 cup at a time. The mixture will shrink significantly when baked, so it’s okay if there’s a lot of mixture in each cup. If you end up with extra potato mixture, feel free to use it to make additional egg cups.

Step 7

Use your fingers to lightly press the center of each cup so the potatoes spill over the top a bit.

Step 8

Increase the oven temperature to 425 degrees, then bake until the potatoes are golden brown, about 20-25 minutes. Keep on eye on them so the ends of the potato shreds don’t burn.

Step 9

Remove from the oven, let the nests cool a bit, then crack one egg into each cup and sprinkle with additional kosher salt to taste.

Step 10

Return to the oven and bake for 10-15 minutes, depending on how cooked you like your eggs. Let cool slightly, then serve immediately.