Mary Miso - Recipes for every day - Cookbooks
2 sweet potatoes
fleur de sel
Dressing:
1 bunch of red radish
1 table spoon fig mustard
3 table spoons apple vinegar
5 table spoons rapseed oil
1 table spoon honey
1 table spoon lemon juice
salt and pepper
bread left over from the previous day
4 eggs
2 table spoon olive oil
salt
cress
Preheat oven to 220°C (upper and lower heat).
Place sweet potatoes on tinfoil and sprinkle with fleur de sel. Wrap potatoes and bake 1 hour. Let cool down.
Dressing: Cut red radish into small cubes. Mix with the other ingredients and season with salt and pepper.
Cut leftover bread into thin slices and roast in a frying pan without fat.
Peel sweet potatoes and cut into 1cm slices. Arrange on 4 plates.
Cover four cups with cling film (not too firmly) so it sags in the middle. Brush with olive oil. Crack the eggs and glide them onto the cling film. Season with salt. Fold up the ends and twist the film shut. Put the package into simmering water and cook for 6 minutes.
Spread the dressing on the sweet potatoes.
Take eggs out of the water, and remove carefully from the cling film. Place on the potatoes and serve with bread chips and cress.
