SWEET POTATO TOAST WITH POACHED EGG

It’s easy, so trendy, healthy and ver­sa­tile – per­fect for a late-night meal

Friday - - Fashion -

Serves 4 2 large sweet pota­toes, cut in 8½cm slices 8 eggs 1 large av­o­cado, sliced Salt and pep­per to taste Place your sweet potato slices in the toaster, set to its high­est set­ting. In the mean­time, boil the wa­ter for your eggs. To poach mul­ti­ple eggs at the same time with per­fect re­sults, first crack the eggs into in­di­vid­ual bowls by us­ing a fine mesh sieve placed over a bowl. Gen­tly crack the egg into the sieve. You’ll see that the loose whites are sifted into the bowl, and you now have a more well-rounded egg to work with. Gen­tly lower the sieve into the sim­mer­ing wa­ter for about 20 sec­onds, be­fore lightly shak­ing the egg out of the sieve and into the wa­ter. Re­peat with the re­main­ing eggs. Cook for about 4 to 5 min­utes for a runny yolk and per­fectly set whites. Toast the sweet potato for a sec­ond time. Top with av­o­cado and poached egg, sea­son to taste and serve.

Amefa Martin fork (part of a 44-piece cut­lery set) Dh674, Home Cen­tre

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