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🍽️ Florentine Eggs on Sweet Potato Rings

304 kcal · 30 min · 4 servings

Ingredients

• 1 sweet potato
• 1 tbsp olive oil
• salt
• 2 tbsp lemon juice
• 60 g cashew butter (4 tbsp)
• 1 tbsp nutritional yeast
• nutmeg
• pepper
• 1 tbsp coarse mustard
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 40 g arugula (0.5 bunch)
• 2 tbsp vinegar
• 4 eggs
• 1 box cress
• 10 g black sesame seeds (2 tsp)

Instructions

1. 1. Wash the sweet potato thoroughly under running water.
2. 2. Slice the sweet potato lengthwise into rounds about 1.5 centimeters thick.
3. 3. Place the slices on a baking sheet lined with parchment paper.
4. 4. Brush the slices lightly with oil.
5. 5. Sprinkle a little salt over the slices.
6. 6. Preheat the oven to 200 degrees Celsius (180 degrees Celsius for fan-assisted ovens or gas mark 3).
7. 7. Bake the sweet potato slices in the oven for 25 minutes.
8. 8. Remove the baking tray from the oven.
9. 9. Let the sweet potato slices cool down slightly.
10. 10. Put the lemon juice, cashew butter, and nutritional yeast into a bowl.
11. 11. Whisk the ingredients in the bowl well together.
12. 12. Season the mixture with nutmeg, salt, and pepper.
13. 13. Add water to the sauce gradually.
14. 14. Stir until the sauce reaches a creamy, spreadable consistency.
15. 15. Put mustard, balsamic vinegar, honey, salt, and pepper into a small bowl.
16. 16. Mix the ingredients for the dressing well.
17. 17. Wash the arugula thoroughly.
18. 18. Shake the arugula dry.
19. 19. Gently toss the arugula with the dressing.
20. 20. Bring about 1 liter of water with salt and vinegar to a boil in a pot.
21. 21. Crack the eggs one by one into a small ladle.
22. 22. Stir the water gently with a spoon to create a swirl.
23. 23. Carefully slide the eggs from the ladle into the hot water.
24. 24. Poach (gently cook) the eggs over low heat for about 4 minutes.
25. 25. Check if the whites are set.
26. 26. Lift the eggs out of the water with a slotted spoon.
27. 27. Let the eggs drain briefly.
28. 28. Divide the dressed arugula evenly among the cooled sweet potato slices.
29. 29. Place one poached egg on top of the arugula on each slice.
30. 30. Make a small cut in the yolk side of the eggs.
31. 31. Cut the cress from the stems.
32. 32. Drizzle the creamy sauce over the eggs.
33. 33. Add the fresh cress over the eggs.
34. 34. Sprinkle some sesame seeds over the eggs.
35. 35. Serve the dish.

Nutrition per serving

• kcal: 304
• Protein: 12 g · Fett/Fat: 17 g · Carbs: 26 g