1 medium sweet potato, cut into 10cm sections, ends trimmed
1 medium yukon gold potato, ends trimmed
1 large beetroot, scrubbed and ends trimmed
2 teaspoons olive oil, divided
1 cup sharp cheddar cheese, shredded
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
6 large eggs, poached
1 teaspoon chives
Preheat over to 200°C.
Attach Spiralizer Attachment to KitchenAid Stand Mixer. Center one sweet potato section on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and fine spiralizing blade, and position at end of sweet potato.
Place medium bowl under blades to catch spiralized sweet potato and peel. Turn stand mixer to speed 4 and process until blade reaches end of sweet potato. Repeat with potato and beetroot.
Prepare baking sheet with 1 teaspoon olive oil. Set aside. Toss root vegetables with shredded cheddar cheese, salt and remaining 1 teaspoon olive oil. Divide root vegetables evenly into 6 portions and space evenly on prepared baking sheet.
Bake until root vegetables are tender and golden brown on bottom, 20 – 25 minutes.
Place 1 vegetable nest on each plate, top with 1 poached egg. Garnish with chives and serve immediately.