Sweet potato puree with poached egg

Sweet potato puree with poached egg

Total: 45 min. | Active: 45 min.
vegetarian, gluten-free
Nutritional value / person: 617 kcal
, Fat: 17 g
, Carbohydrate: 92 g
, Protein: 16 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Puree

2 kg sweet potatoes, peeled, chopped
salted water, boiling
1 garlic clove, squeezed
1 tsp salt
¼ tsp cayenne pepper
30 g butter

Eggs

1 ½ litre water
1 dl white wine vinegar
4 eggs

To serve

1 dl sour single cream
2 tbsp water
¼ tsp turmeric
30 g tortilla chips, roasted, coarsely chopped
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How it's done

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Puree

Cook the sweet potatoes in boiling salted water for approx. 25 mins. until soft. Drain the water, allow the residual moisture to evaporate by shaking the pan on the switched-off hob, add the garlic, season, puree. Mix in the butter.

Eggs

Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a cup, one at a time, and carefully slide into the simmering water, poach for approx. 3 mins. Remove the eggs with a slotted spoon, drain.

To serve

Plate up the potato puree, top with the eggs. Puree the sour single cream, water and turmeric, drizzle on top, serve with the tortilla chips.

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