Sweet potato toast with cashew spread and egg
Sweet potatoes provide plenty of potassium and help stabilize blood pressure because the mineral brings the fluid and electrolyte balance in a healthy balance. Egg yolks present considerable amounts of various B vitamins, which play an important role in the brain, nerves, and the entire metabolism.
If you can't get the Egyptian spice blend Dukkah, you can either make it yourself or sprinkle the sandwich with some sesame seeds, ground cumin, and coriander, or Ras el Hanout mixture
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 199 mg |
Ingredients
- Ingredients
- 3 ½ ozs Cashews
- 18 ozs Sweet potato (1 large sweet potato)
- salt
- 2 Tbsps olive oil
- 1 garlic clove
- 2 Tbsps Yogurt (3.5% fat)
- 2 tsps Tahini
- 1 tsp lemon juice
- ground Cumin
- peppers
- 4 eggs
- 1 Cress
- 3 Tbsps Dukkah (or Ras el Hanout)
Preparation steps
Cover cashews with water and soak for 30 minutes. Meanwhile, line a baking tray with foil or baking paper. Wash the sweet potato and cut it into slices approx. 1/4" thick, spread in a single layer on the tray, lightly salt, and brush with 1 Tbsp. oil. Bake in a preheated oven at 200 °C / 400 ˚F for 10-12 minutes until the slices are soft.
Meanwhile, for the spread, drain the seeds and let them drip off. Peel garlic, chop finely. Puree cashews with garlic, yogurt, tahini, lemon juice, 2 tablespoons water, cumin and remaining oil. Season cream with salt and pepper.
Cook eggs in boiling water in 5-7 minutes until waxy soft. Rinse and leave to cool briefly.
Remove sweet potato slices from oven, place on plates and spread with cashew cream. Peel eggs, cut in half lengthwise, place on top and sprinkle everything lavishly with dukkah. Cut cress from the bed and garnish on top.