Roasted Sweet Potato with a Crispy Fried Egg
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Roasted Sweet Potato with a Crispy Fried Egg
Rated 3.3 stars by 3 users
Servings
4
Gluten / bread-free, this was our breakfast offering at festivals when we used to have the stall. It’s somewhere between a salad and a breakfast dish and worked very well for the sore heads that often appeared with us in the morning looking for nourishment and a happy time for their bellies. It also works really well served as a big brunch offering in the centre of the table for sharing.
Ingredients
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4 | Sweet potatoes, cut into wedges (skin on or off)
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Generous dollop | Peanut Rāyu
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Generous dollop | Crème fraiche (full fat)
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Handful | Spring onions, cut into thin lengths on the diagonal
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100g | Pickled coriander leaves
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Handful | Leaves e.g. mustard, rocket, etc. for garnish (not essential)
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4 | Crispy bottom fried eggs
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Salt & pepper
Directions
Roast the sweet potatoes in the oven at 190°C for 30-mins until soft and blackened around the edges.
Divide the sweet potatoes between four plates / bowls (they can be served at room temperature or get an additional blast in the oven before being served).
Add generous dollops of crème fraiche and Peanut Rāyu on top of the potatoes (it may look pretty messy at this point but fear not, the garnishes pull it all together).
Top each with a crispy bottom fried egg, season and garnish with pickled coriander leaves and any additional chosen leaves.