Baked sweet potato with egg

1 serving

60 minutes

The recipe was shared with us by the chef of the Moscow restaurant Rake, Mikhail Zhugin.

Energy value per serving

• Calories: 552.5
• Proteins: 20.2g
• Fats: 37.9g
• Carbohydrates: 34g

Ingredients

• Sweet potato: 1 pc
• Sour cream: 15 g
• Cottage cheese: 15 g
• Lime zest: to taste
• Beef bacon: 45 g
• Maple syrup: 5 ml
• Chicken egg: 1 pc
• Butter: 17 g
• Garlic oil: 4 ml
• Onion-sibulet: 1 g
• Sea salt: to taste

Cooking steps

1. Preheat the oven to 190 degrees. Pour sea salt onto a baking sheet and place unpeeled sweet potato on it. Bake for 40-60 minutes until the sweet potato is soft.

   Required ingredients:

   • Sea salt:  to taste
   • Sweet potato: 1 piece

2. Mix sour cream with cream cheese, lime zest, and finely chopped scallions.

   Required ingredients:

   • Sour cream: 15 g
   • Cottage cheese: 15 g
   • Lime zest:  to taste
   • Onion-sibulet: 1 g

3. Fry the bacon until golden brown, then add maple syrup and caramelize the bacon for a minute.

   Required ingredients:

   • Beef bacon: 45 g
   • Maple syrup: 5 ml

4. Cut off the top skin of the sweet potato and carefully remove the flesh, trying not to damage the skin.

5. Add butter and garlic oil to the sweet potato flesh and mix thoroughly.

   Required ingredients:

   • Butter: 17 g
   • Garlic oil: 4 ml

6. Return the sweet potato flesh to the skin.

7. Roll the bacon into a rose and place it on the sweet potato.

8. To make poached egg, crack an egg into lightly simmering salted water without damaging the yolk and cook for 3-4 minutes. Place crème fraîche next to the bacon and top it with the poached egg.

   Required ingredients:

   • Chicken egg: 1 piece

9. Garnish the finished dish with finely chopped green onions and serve.

   Required ingredients:

   • Onion-sibulet: 1 g