Eggs Florentine on Sweet Potato Toast
Eggs Florentine on sweet potato Toast - Popular classic in a modern garment. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
This dish is packed with protein from the eggs and cell-protecting antioxidants from the sweet potatoes.
You can serve this with a fried egg instead of a poached egg if you prefer.
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 31.2 μg | (52 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 552 mg | (14 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 198 mg |
Ingredients
- Ingredients
- 1 Sweet potato
- 1 Tbsp olive oil
- salt
- 2 Tbsps lemon juice
- 4 Tbsps (smooth Cashew Butter) Cashews
- 1 Tbsp Nutritional yeast
- Nutmeg
- peppers
- 1 Tbsp grainy Mustard
- 1 Tbsp balsamic vinegar
- 1 tsp honey
- 2 ozs Arugula
- 2 Tbsps Vinegar
- 4 eggs
- 1 bunch Cress
- 2 tsps black Sesame seeds
Preparation steps
Wash sweet potato, cut lengthwise into 3/4" thick slices. Place on a baking tray lined with baking paper, brush with oil and salt lightly. Bake in a preheated oven at 390°F for 25 minutes. Then remove from the oven and allow to cool slightly.
In the meantime, mix lemon juice, cashew butter and yeast flakes, season with nutmeg, salt and pepper. Add water until a creamy consistency is reached. For the dressing: mix mustard, balsamic vinegar, honey, salt and pepper. Wash the arugula, shake dry and mix with the dressing.
Bring about 34 ounces of water with salt and vinegar to a boil. Beat the eggs one by one in a soup ladle, stir the water with a spoon to form a strudel and carefully slide the eggs into the stock. Cook over a low heat for about 4 minutes. Remove from the stock and allow to drain.
Put the arugula on 1 sweet potato slice, arrange 1 poached egg on each and cut it in. Cut the cress from the bed. Pour sauce, cress and sesame seeds over the egg.
