English Breakfast-Style Jacket Sweet Potato

Instructions

1. 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.
2. Meanwhile, heat up the baked beans in a small saucepan.
3. 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.
4. Cut the sweet potatoes in half lengthways (but not all the way through) and fluff the centre with a fork.
5. 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.
6. Top each sweet potato with baked beans, fried mushrooms, a handful of rocket, a poached egg and the cherry tomatoes.