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🍽️ Sweet Potato Toast with Cashew Spread and Egg

431 kcal · 30 min · 4 servings

Ingredients

• 100 g cashew nuts
• 500 g sweet potatoes (1 large sweet potato)
• salt
• 2 tbsp olive oil
• 1 clove of garlic
• 2 tbsp yogurt (3.5% fat) (40 g)
• 2 tsp tahini (10 g; sesame paste)
• 1 tsp lemon juice
• ground cumin
• pepper
• 4 eggs
• 1 box cress
• 3 tbsp dukkah (Egyptian spice mix)

Instructions

1. 1. Place cashew nuts in a bowl and cover them with water. Let the nuts soak for 30 minutes.
2. 2. Line a baking tray with baking paper.
3. 3. Thoroughly wash the sweet potato under running water.
4. 4. Slice the sweet potato into rounds about 5 millimeters thick.
5. 5. Place the slices on the prepared baking tray.
6. 6. Sprinkle some salt over the sweet potato slices.
7. 7. Brush the slices with one tablespoon of oil.
8. 8. Preheat the oven to 200 degrees Celsius conventional heat (180 degrees Celsius fan or gas mark 3).
9. 9. Bake the sweet potatoes in the oven for 10 to 12 minutes until they are soft.
10. 10. Drain the soaking water from the cashew nuts.
11. 11. Let the cashew nuts drain.
12. 12. Peel the garlic clove.
13. 13. Finely chop the garlic.
14. 14. Add the cashew nuts, chopped garlic, yogurt, tahini, lemon juice, two tablespoons of water, cumin, and the remaining oil to a blender.
15. 15. Blend the ingredients until smooth.
16. 16. Season the cream with salt and pepper to taste.
17. 17. Bring water to a boil in a pot.
18. 18. Carefully place the eggs into the bubbling water.
19. 19. Cook the eggs for 5 to 7 minutes until the whites are set but the yolks are still soft (soft-boiled).
20. 20. Remove the eggs from the water and immediately shock them in cold water to stop the cooking process.
21. 21. Let the eggs cool down briefly.
22. 22. Remove the baked sweet potato slices from the oven.
23. 23. Place the sweet potato slices on the plates.
24. 24. Generously spread the cashew cream over the sweet potatoes.
25. 25. Peel the boiled eggs.
26. 26. Cut the eggs in half lengthwise.
27. 27. Place the egg halves on top of the creamed sweet potatoes.
28. 28. Generously sprinkle dukkah (a spice mix of nuts, seeds, and spices) over the dish.
29. 29. Cut fresh cress from the garden bed.
30. 30. Sprinkle the cress over the finished dish.

Nutrition per serving

• kcal: 431
• Protein: 15 g · Fett/Fat: 24 g · Carbs: 39 g