Sweet potato rosti with poached eggs
1 medium sweet potato
2-3 tablespoons sunflower oil
½ tablespoon fresh lemon juice
½ teaspoon wholegrain mustard
1 garlic clove crushed
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Preheat the oven to 100°C and line a baking tray with paper towel.
Peel and grate the sweet potato.
Put the grated potato into a colander and squeeze out as much moisture as you can. Add some pepper to season the potato.
Heat one-tablespoon sunflower oil in a large non-stick fry pan over a medium-high heat. Place large tablespoonfuls of the sweet potato mixture into the pan and flatten a little with the back of an egg lifter.
Fry for 3-4 minutes each side or until golden brown and cooked through.
Put the cooked sweet potato rostis into the baking tray and keep warm in the oven. Continue with the remaining potato mixture, adding more oil as needed.
To soft poach the eggs, fill a cup with water and stir vigorously. Quickly drop the broken egg into the cup and place in the microwave for 5 mins or until your satisfaction. Repeat this process with the second egg.
Remove the egg from the water and place on top of the sweet potato.
For the dressing, whisk the lemon juice, mustard, garlic, olive oil, salt and pepper together in a small bowl.
At this point you can add bacon or avocado if you like.