Recipe for loaded sweet potato with mushrooms and eggs
1/4 tsp vegetable stock granules
2 tbsp boiling water (for chicken stock)
1/2 tsp fresh dill – chop finely
1/4 tsp chilli flakes
50g swiss chard – cut off ends and chop coarsely
65g button mushrooms – slice finely
1/4 onion – peel and chop finely
2 eggs (from your pantry)
1 sweet potato – wash and dice (2 cm)
olive oil, salt & pepper (from your pantry)
Preheat oven to 200⁰C.
Place diced sweet potato on baking sheet. Season with salt and freshly ground pepper and drizzle with olive oil. Bake in oven for 15 to 20 minutes until done.
Stir the vegetable stock granules into the boiling water and mix well. Set aside.
Heat a few glugs of olive oil in a saucepan on medium to high heat. Add the onion and sauté for 5 to 6 minutes until translucent. Add the mushrooms, salt and pepper, and continue to sauté for another 5 or 6 minutes, until the mushrooms are soft and starting to brown. Add the swiss chard, vegetable stock, and chili flakes and cover. Turn the heat down to low and cook for 3 minutes. Remove the lid and allow the stock to mostly evaporate, stirring occasionally.
Fry the eggs to your taste. Sprinkle them with the fresh dill.
To serve, place the sweet potatoes on the plate, top with 2 eggs and a portion of the mushroom mixture.
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Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.