Eggs with roasted sweet potatoes and greens
1
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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