Soft-poached eggs with sweet potato hash browns
Here's an easy recipe that makes a brilliant brunch or lunch - it's vegetarian and gluten free too.
Recipe - Serves: 4
300g sweet potatoes
6 medium Waitrose British Blacktail Free Range Eggs
1 tsp dried sage
Spray oil (x 10 sprays)
115g pack baby spinach
1 tsp white wine vinegar
1. Peel and coarsely grate the sweet potatoes. Beat 2 of the eggs in a large mixing bowl. Add the sweet potato and sage; mix well. Season.
2. Warm a large non-stick frying pan with some spray oil over a medium heat. Cook 4 flattened rounds of sweet potato mixture for 2-3 minutes on each side until golden and crisp. Set aside and keep warm. Add the spinach to the pan with about 2 teaspoons of cold water and season. Stir-fry for 1-2 minutes until just wilted. Set aside and keep warm.
3. Meanwhile, bring a large pan of water to the boil over a high heat. Add the vinegar. Crack each remaining egg into a bowl, then slide into the water (poach in batches if necessary). Simmer very gently for 3-4 minutes, then remove with a slotted spoon.
4. Place a hash brown on each plate, top with spinach and then an egg. Season before serving. Delicious with roasted cherry tomatoes on the vine.
Typical values per serving:
830µg vitamin A/85µg folic acid per serving.