Variation On A Classic Dish

Eggs Florentine on Sweet Potato Toast

5
Average: 5 (3 votes)
(3 votes)
Eggs Florentine on Sweet Potato Toast

Eggs Florentine on sweet potato Toast - Popular classic in a modern garment. Photo: Marieke Dammann

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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
304
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie304 kcal(14 %)
Protein12 g(12 %)
Fat17 g(15 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A1.2 mg(150 %)
Vitamin D1.5 μg(8 %)
Vitamin E5.5 mg(46 %)
Vitamin K31.2 μg(52 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.4 mg(29 %)
Folate69 μg(23 %)
Pantothenic acid1.8 mg(30 %)
Biotin20.3 μg(45 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C33 mg(35 %)
Potassium552 mg(14 %)
Calcium101 mg(10 %)
Magnesium82 mg(27 %)
Iron3.2 mg(21 %)
Iodine7 μg(4 %)
Zinc2.1 mg(26 %)
Saturated fatty acids3.8 g
Uric acid71 mg
Cholesterol198 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
1
1 tablespoon
2 tablespoons
4 tablespoons
(smooth Cashew Butter) Cashewmus
1 tablespoon
1 tablespoon
grainy Mustard
1 tablespoon
1 teaspoon
2 ounces
2 tablespoons
4
1 small box
2 teaspoons

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.