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Eggs with roasted sweet potatoes and greens

Eggs with roasted sweet potatoes and greens

Total Time
25 min
20 min
5 min
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.



2 medium

Sweet potato (kumara), cooked without added fat

150 g, cut into wedges

Mixed salad leaves

1 cup(s), (30g)


½ medium, sliced

Lebanese cucumber

½ medium, sliced

Oil spray

1 x 3 second spray(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


  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.