Salad with roasted sweet potatoes, ricotta and poached egg
Ingredients
- 2 eggs
- 1/2 medium sweet potato
- extra virgin oil, salt and pepper
- 1 teaspoon rosemary leaves
- 4 tablespoons almond slices
- mixed salad
- 100 g ricotta
Vinaigrette:
- 2 tablespoons honey or maple syrup
- 2 tablespoons extra virgin oil
- 1 tablespoon lemon juice
- salt and pepper
Preparation
- Cook poached eggs (as in the tip below). Bake the sweet potato or fry it in a pan: first peel it, cut into thin slices, season with salt, pepper, rosemary and coat thoroughly with extra virgin oil.
- Preheat the oven to 220 degrees C and preheat a heat-resistant baking sheet in it. Place the sweet potato slices on the hot baking sheet and bake for about 5 minutes until the bottom is golden brown, then flip to the other side and bake for about 3 more minutes. Very thin sweet potato slices should bake for less time.
- Near the end of baking, sprinkle almond slices on the sheet and lightly toast them. You can also fry the sweet potatoes in a pan.
- Place the salad in salad bowls, season with salt, pepper, drizzle with oil. Arrange the sweet potato slices, place ricotta in places, sprinkle with almond slices. Place a poached egg in the center. Drizzle everything with vinaigrette.
Tips
How to cook poached eggs:
pour water into a pot to a height of about 10 cm, bring to a boil. Reduce heat to minimum. Break the eggs and transfer to small bowls. Stir the water in the pot, carefully dip the bowl with the egg partially into the boiling water, then gently pour the egg into the boiling water. Cook over minimum heat for about 4 minutes. Remove the eggs with a slotted spoon and dry with paper towels.