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Eggs with roasted sweet potatoes and greens

Eggs with roasted sweet potatoes and greens

4
Points®
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
1
Difficulty
Easy
Eggs are an inexpensive source of complete protein. Enjoy them for any meal of the day. They're wonderful served with roasted sweet potatoes and salad, but equally enjoyable hard-boiledand sliced over sweet potato toast, or scrambled into fried rice. Roast the sweet potatoes for this meal ahead of time so they'll reheat quickly while you make the eggs.

Ingredients

Egg(s)

2 medium

Sweet potato (kumara), cooked without added fat

150 g, cut into wedges

Mixed salad leaves

1 cup(s), (30g)

Tomato(es)

½ medium, sliced

Lebanese cucumber

½ medium, sliced

Oil spray

1 x 3 second spray(s)

Eschalot(s)

½ whole, chopped

Lime juice

1 tsp

Dijon mustard

¼ tsp

Fresh flat-leaf parsley

¼ cup(s), leaves

Fresh coriander

¼ cup(s), leaves

99% fat-free, plain Greek yoghurt, unsweetened

2 tbs

Instructions

  1. Lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Crack eggs into pan and cook for 2–3 minutes or until egg white is set and yolk is still soft.
  2. Meanwhile, to make dressing, process eschalot, ¼ cup (60ml) water, lime juice, mustard, parsley and coriander in a small food processor. Add yoghurt and season with salt and pepper. Pulse to combine.
  3. To make salad, place lettuce, tomato and cucumber in a small bowl. Drizzle dressing over salad and toss to coat.
  4. Place eggs, salad and sweet potato on a plate and serve.

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