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.
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.
- Sea salt: to taste
- Sweet potato: 1 piece
2
Mix sour cream with cream cheese, lime zest, and finely chopped scallions.
- Sour cream: 15 g
- Cream cheese (curd cheese spread): 15 g
- Lime zest: to taste
- Chives (ciboulette): 1 g
3
Fry the bacon until golden brown, then add maple syrup and caramelize the bacon for a minute.
- 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.
- Butter: 17 g
- Garlic butter: 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.
- Chicken egg: 1 piece
9
Garnish the finished dish with finely chopped green onions and serve.
- Chives (ciboulette): 1 g
