Elevate your breakfast with this English Breakfast-Style Jacket Sweet Potato, a hearty and nutritious twist on a classic.
Ingredients
- 4 sweet potatoes
- 4 eggs
- 1 can baked beans (400 g)
- 300 g mushrooms
- 250 g cherry tomatoes, on the vine
- 20 g rocket
- Salt
- Pepper
Instructions
- Wash the sweet potatoes thoroughly, pat dry, and pierce 8–10 times with a fork. Place them in microwave-safe dish and microwave for 4 minutes on 800 W, then turn them over and microwave for another 4 minutes. Leave to cool slightly.
- Meanwhile, heat up the baked beans in a small saucepan.
- Quarter the mushrooms. Heat some sunflower oil in a pan and fry them for about 8 minutes. Season with salt and pepper. Remove from the pan, add 1 tbsp of olive oil and fry the cherry tomatoes for 2–3 minutes. Season with salt.
- Cut the sweet potatoes in half lengthways (but not all the way through) and fluff the centre with a fork.
- For the poached eggs: Bring a pan of water to a gentle boil. Crack each egg into a small cup. With a spoon, begin stirring the boiling water in a large, circular motion. When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks. Cook for about 2–3 minutes. Remove with a slotted spoon.
- Top each sweet potato with baked beans, fried mushrooms, a handful of rocket, a poached egg and the cherry tomatoes.
