Poached Egg with Sweet Potato Toast and Guacamole
by Editorial Staff
Summary
| Prep Time | 7 mins |
| Cook Time | 8 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 egg (s)
- 1 large sweet potato (s)
- 1 avocado (s)
- 2 teaspoons oil
- 1 tablespoon vinegar
- some sriracha sauce or other chilli sauce
- 0.5 ½ shallot (s)
- 1 small tomato (s)
- salt and pepper
- 0.5 ½ lime (s), juice it
- some coriander green, chopped, optional
Print Recipe
Pin Recipe Instructions
- Peel the sweet potato and cut into 0.5-0.8 cm thick slices. Brush with a little oil on both sides and cook in the toaster. About 2 - 3 passes are required; once the potatoes are soft on the inside, they are done.
- For the guacamole, core the avocado and mash the pulp. Chop the onion very finely, core the tomato and also chop it into cubes. Mix everything together and season with salt, pepper, lime juice and coriander if you like.
- For the poached eggs, bring the water to the boil (not boil) in a saucepan. Then place one egg in a sieve to remove the liquid from the egg white. This would flake when poached. Add a dash of vinegar to the water and create a strudel with a wooden spoon. Let the egg slide into the middle of this vortex and take it out after approx. 3 - 4 minutes.
- Finally, arrange everything on the plates with a little Sriracha sauce and enjoy!
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