Sweet Potato Toast with Poached Egg

01Method

1. 1

   Heat the oven to 180°C.

2. 2

   Wash the sweet potatoes and slice them into rounds or coins.

3. 3

   Arrange the sliced sweet potatoes on a baking sheet lined with parchment, season them, drizzle with oil, and roast for approximately 15 to 20 minutes until tender.

4. 4

   Begin preparing the spinach components.

5. 5

   Clean the onion and garlic, and rinse the spinach leaves thoroughly.

6. 6

   Chop the onion and garlic finely, then sauté both in the butter.

7. 7

   Add the spinach, season to taste, and cook gently until wilted.

8. 8

   Stir in the coconut milk, mix well, and allow the mixture to rest.

9. 9

   Place the ham slices in a dry pan and cook them on both sides until they become crisp.

10. 10

    Now prepare the poached eggs.

11. 11

    Fill a pot with water, bring it to a boil, then reduce to a medium-high simmer and add the vinegar to the water.

12. 12

    Do not salt the water. Cook each egg separately.

13. 13

    Crack the egg into a small cup.

14. 14

    Using a spoon or whisk, create a gentle swirl in the water and carefully slide the egg into the center.

15. 15

    The motion will help the white wrap around the yolk evenly.

16. 16

    Allow the egg to cook in the water for 3 minutes, then carefully remove it with a slotted spoon.

17. 17

    Repeat this process with the remaining eggs.

18. 18

    Plate by placing the spinach mixture on the sweet potato rounds, top with ham, and crown with the poached egg.

19. 19

    Season the eggs with salt and pepper to taste.