Recipe
1.
Preheat the oven to 200°c. Wash and scrub the sweet potato, then use a knife or mandoline to cut it into long even slices. Lightly oil both sides of the sweet potato slices, then place them on a baking tray lined with parchment paper. Bake for 30 minutes or until slightly toasted.
2.
While the sweet potato is baking, bring a pot of water to a simmering point, and boil the eggs for 6.5 minutes. Remove the eggs from the pot and place them in a bowl of room-temperature water.
3.
Add some olive oil to a frying pan and place on a medium heat. Add the mushrooms. Cook for 4 to 5 minutes and season with salt and pepper.
4.
Once the sweet potato has cooked, place the slices on a plate and top with the cherry tomatoes, egg, mushrooms, salt and pepper, and basil.
Ingredients
For 2 servings
200g
of white mushrooms
1
sweet potato
100g
of cherry tomatoes
2
eggs
2 tbsp
of olive oil
Salt and pepper to taste
Basil for garnishing
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