SWEET POTATO TOAST WITH POACHED EGG
It’s easy, so trendy, healthy and versatile – perfect for a late-night meal
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