Eggs Florentine on Sweet Potato Slices

Ingredients

• 1 Sweet Potato
• 1 tbsp Olive Oil
• Salt
• 2 tbsp lemon juice
• 60 g cashew butter (4 tbsp)
• 1 tbsp nutritional yeast
• nutmeg
• Pepper
• 1 tbsp coarse mustard
• 1 tbsp balsamic vinegar
• 1 tsp Honey
• 40 g arugula (0.5 bunch)','2 tbsp vinegar','4 eggs','1 small box of watercress','10 g black sesame seeds (2 tsp)

Instructions

1. 1.

   Wash the sweet potato and slice it lengthwise into 1.5 cm thick rounds. Place on a parchment-lined baking sheet, brush with oil and lightly salt. Bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for 25 minutes. Remove and let cool slightly.

2. 2.

   Meanwhile whisk together lemon juice, cashew butter, and nutritional yeast; season with nutmeg, salt, and pepper. Add enough water to reach a creamy consistency. For the dressing whisk mustard, balsamic vinegar, honey, salt, and pepper. Wash arugula, dry, and toss with the dressing.

3. 3.

   Bring about 1 l of water with salt and vinegar to a boil. Crack each egg into a soup ladle one at a time, stir the boiling water in a whirlpool motion, then gently slide the eggs into the liquid and simmer for about 4 minutes on low heat until set. Remove and drain.

4. 4.

   Place arugula on each sweet potato slice, top with a poached egg, and make an incision. Cut watercress from the bed. Spoon sauce, watercress, and sesame over the egg.