Fried Eggs with Sweet Potato & Avocado
- 150g sweet potato*, peeled and coarsely grated
- 1.5-2tbsp vegetable oil
- 2 eggs
- Sliced avocado (about 0.25 of an avocado)
- Sriracha or other hot sauce (option but highly recommended)
- Salt & pepper
Pour half the oil into the bottom of the 21cm AGA cast iron omelette pan. Place the pan in the Roasting Oven for a few minutes the heat the oil. Take the pan out of the oven and add the grated sweet potato and a sprinkle of sea salt and black pepper, and drizzle the remaining oil over the top.
Pat the sweet potato down, ensuring that the entire bottom of the pan is covered. Put the pan back in the Roasting Oven and cook for about 5 minutes until the sweet potatoes start to crisp at the edges.
Remove the pan and crack the eggs one at a time on top of the sweet potato. Place in the baking oven for about 4-5 minutes for set whites but runny yolks (or longer if you prefer firmer yolks). Take the pan out of the oven, garnish with the avocado and hot sauce (if using) and tuck in.
*A medium size sweet potato is around 340-350 grams so you're looking at a little less that half a sweet potato. But don't worry too much about the exact amount. Bascially, you want enought to generously cover the bottom of the pan.
Recipe from www.myagadiary.co.uk by trained chef, writer and food consultant Julia Leonard.