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Charred avo & eggs


Charred avo & eggs

Sweet potato, spring onion & red pepper

Sweet potato, spring onion & red pepper

Serves 2

Cooks In25 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 258 13%

  • Fat 12.7g 18%

  • Saturates 3.4g 17%

  • Sugars 10.1g 11%

  • Salt 0.47g 8%

  • Protein 11.9g 24%

  • Carbs 26.2g 10%

  • Fibre 1.5g -

Of an adult's reference intake

Ingredients

  • 1 red pepper
  • 4 spring onions
  • ½ a ripe avocado
  • olive oil
  • 1 sweet potato
  • 2 large free-range eggs
  • 2 tablespoons cottage cheese
  • ½ a fresh red chilli
  • a few sprigs of fresh soft herbs, such as parsley, mint, coriander

Recipe From

Jamie Magazine

By Jamie Oliver

Method

  1. Halve and deseed the pepper, then slice into fine strips. Trim and finely slice the spring onions, then destone, peel and chop the avocado.
  2. Heat 1 tablespoon of oil in a medium frying pan over a medium-high heat, add the spring onions, avocado and pepper and fry for 3 to 4 minutes, or until lightly charred.
  3. Using a speed-peeler, peel the skin from the sweet potato, then continue peeling into fine ribbons. Add to the pan, tossing with the charred veg, and fry for 3 minutes, or until the sweet potato ribbons start to char.
  4. Spread the veg evenly in the pan, then use the back of a spoon to push and dig out two pockets. Crack an egg into each one, then tilt the pan so the whites run into the veg and bind everything together.
  5. Season with sea salt and black pepper, cover with a lid or tin foil, then reduce the heat to medium–low and let the eggs cook for 3 to 5 minutes, depending on how runny you like your yolks.
  6. Meanwhile, deseed and finely chop the chilli, and pick and roughly chop the herbs.
  7. Spoon the mixture onto a plate, dollop with cottage cheese and sprinkle over the chilli and herbs, then tuck in!

Watch the video: Eggs Benedict. 5 Ways. Jamie Oliver (October 2020).