Sweet Potato Toast with Cashew Spread and Egg

Ingredients

• 100 g cashews
• 500 g sweet potatoes (1 large sweet potato)
• Salt
• 2 tbsp olive oil
• 1 clove garlic
• 2 tbsp yogurt (3.5% fat) (40 g)
• 2 tsp tahini (10 g; sesame paste)
• 1 tsp lemon juice
• ground cumin
• Pepper
• 4 eggs
• 1 box of watercress
• 3 tbsp dukkah (Egyptian spice blend)

Instructions

1. 1.

   Cover cashews with water and soak for 30 minutes. Meanwhile, line a baking sheet with parchment paper. Wash the sweet potato and slice into about 5 mm thick rounds; arrange on the sheet, lightly salt, and brush with 1 tbsp oil. Bake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for 10–12 minutes until the slices are tender.

2. 2.

   While the sweet potatoes bake, drain the cashews and let them drip dry. Peel and finely chop the garlic. Blend the cashews with garlic, yogurt, tahini, lemon juice, 2 tbsp water, cumin, and remaining oil into a smooth spread. Season the cream with salt and pepper to taste.

3. 3.

   Boil eggs in running water for 5–7 minutes until soft‑set. Shock them in cold water and let cool briefly.

4. 4.

   Remove sweet potato slices from the oven, place on plates, and spread the cashew cream over each slice. Peel the eggs, cut them lengthwise into halves, set them atop the toast, and generously sprinkle with dukkah. Scatter freshly picked watercress over everything.