Eggs on toast with a twist

These past few months I’ve mainly been working afternoons which has left me with trying to figure out some good and healthy lunches. While I mostly try to be good, sometimes the motivation is just not there and I end up with either a meal deal from the nearby Tesco or I have a quick eggs on toast with baked beans.

While there isn’t really anything wrong with neither of these options, these eggs on toast take about as long to make and they are halthier and very filling. All you need is three ingredients and the best part? It’s completely gluten free as there is no bread involved whatsoever.

So what is the toast part you ask? Well it’s nothing else than the good ol’ sweet potato. I love sweet potatoes, I will roast them in chunks and eat them as a snack on their own. I just love them so much! You’ll need a big enough potato to be able to fit an egg on. The other two ingredients are eggs and smoked salmon. As someone who grew up in a town known for its salmon I ate it a lot growing up and still love it. While I do try to eat more plant based I am yet to give up on salmon, although I do only have it once a week at most.

So lets get on with the recipe then. This recipe serves two people.

Put the oven on 220c/200c fan , approximate cooking time: 20 minutes

Ingredients:

1 sweet potato, sliced sideways

4 large free range eggs

1 pack of responcibly sorced smoked salmon

Start by peeling the potato and slicing it sideways in 5mm thick slices. Place the sweet potato slices on a baking tray and roast for about 15 minutes. In the meantime fry up tour eggs. I find the easiest way to get a nice sunny side up egg with the yolk still runny is to go at it slowly. Start by cracking your eggs into the frying pan and once they start cooking put a lid on the pan and let them slowly get done.

Once the sweet potatoes are roasted , layer some smoked salmon on top and once the eggs are finished add them on top of the smoked salmon sprinkle some crushed chillies on top and enjoy!