Sweet Potato and Green Salad w/Poached Egg
This is the perfect salad to have as a balanced lunch, allowing you to get some extra servings of veggies into your diet!
Servings Prep Time
1person 15minutes
Cook Time
25minutes
Servings Prep Time
1person 15minutes
Cook Time
25minutes
Ingredients
Salad
Dressing
Instructions
  1. Peel a sweet potato and chop into small cubes. Toss in cooking oil and sprinkle with salt (or garlic salt if you have it). Using a toaster oven or conventional oven, bake sweet potato at 400ºF for 25 minutes.
  2. While sweet potato is cooking, tear lettuce and place in a medium-sized bowl.
  3. Dice cucumber and slice celery stalks. Add on top of the lettuce.
  4. Carve avocado into small pieces and add to the top of the salad.
  5. Mix dressing: add ingredients for dressing to a small bowl and mix thoroughly with a fork.
  6. When the sweet potato is cooked, remove from oven and add to top of salad. I usually flatten out the layer of sweet potato to create a bed to set the poached egg on. Add dressing to salad, and then cook egg using the method described below.
How to Poach an Egg
  1. Bring a small pot of water to a boil, then reduce to medium-low, so the water is simmering.
  2. Crack an egg into a small bowl, being careful to keep the yolk intact (if the yolk breaks you can save it in the fridge and use it in an omelette or scrambled egg another day).
  3. When your water is simmering, use a spoon and stir the water quickly to create a “whirlpool” in the centre of the pot.
  4. Then, putting the bowl close to the water, pour the egg into the centre of the whirlpool. The egg will spin a bit before settling on the bottom of the pot.
  5. Set a timer for 3.5 minutes if you want your yolk to be runny, and increase the time if you want a firmer yolk.
  6. After 3.5 minutes have elapsed, use a slotted spoon to remove the poached egg from the pot and place the egg on the salad, on top of the sweet potato.