Sweet potato slices with poached egg

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash sweet potatoes, cut lengthwise into slices. Brush the slices with 2-3 tbsp. oil, salt them and place them next to each other on a baking tray lined with baking paper. Bake in a hot oven for about 25 minutes.

2. 2

   Meanwhile roast sesame seeds in a pan without fat while turning, remove. Clean, wash, shake dry and chop the lamb's lettuce. Mix half sesame seeds, lettuce and 1 tbsp. oil in a bowl. Cut avocados in half and remove seeds. Remove the flesh and crush finely with a fork. Stir in lime juice.

3. 3

   For the poached eggs, boil 2 litres of water with vinegar in a pot. Stir vigorously with a fork in the water to form a strudel. Beat the eggs one by one in a cup, add 2 of each in the water one after the other. Carefully place the egg white around the egg yolk with two tablespoons. Let the eggs simmer for 3-4 minutes (do not boil!), then lift them out and let them drain (see poaching trick on page 30).

4. 4

   Pile the avocado cream, salmon, lettuce and eggs onto the sweet potato slices. Sprinkle with remaining sesame and pepper.

5. 5

   Using a skimmer, remove the poached eggs one by one from the cooking water and place in warm salted water until serving.

Nutrition Facts

KCAL
780 kcal

CARBS
60 g

FATS
45 g

PROTEINS
33 g