Today I want to share with you my cherished breakfast-for-dinner recipe. It has all your favourite breakfast ingredients like eggs, salmon and avocado but it’s served for dinner – with aglass of wine! It’s roasted sweet potatoes with spicy avocado cream, topped with lamb’s lettuce in sesame and soy dressing, smoked salmon and poached egg. Simply delish!
I absolutely love poached eggs. I prefer them over soft eggs, sunny side ups, hard boiled and even over cloud eggs – they are overrated anyway! We used to have poached eggs only at the weekends for breakfast. I thought why don’t we have breakfast for dinner, so we can have poached eggs even during the week. I already shared quite a few recipes with poached eggs with you, so we are already experts with the technique.
This coconut oil roasted sweet potatoes topped with spicy avocado cream, lamb’s lettuce with sesame and soy dressing, smoked salmon and poached egg sounds very complex. But you will be surprised how easy and quick it is to prepare. Start heating up your oven for the sweet potato slices!
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Oven roasted sweet potatoes topped with spicy avocado cream, lamb’s lettuce with sesame and soy dressing, smoked salmon and poached egg
Preheat your oven to 200°C. Peel the sweet potatoes and cut dem in 2 cm high slices. Put them on a baking tray lined with baking parchment and cover with coconut oil. Season with salt and pepper and put into the oven for about 25 minutes. Turn the slices every 10 minutes.
Meanwhile wash and cut the tomatoes in small pieces. Wash and chop the coriander and the chili. Peel the avocado and mash it in a bowl. Add the tomatoes and coriander to the avocado mash and mix together. Season to taste with salt and chopped chili.
Wash the lamb's lettuce and pat dry. Wash and cut the radishes in slices. Prepare the dressing for the lamb's lettuce. In a little bowl mix together soy sauce, sesame oil, lime juice, 1 tbsp of sesame seeds and a pinch of pepper. Wait until you are ready to arrange everything on the plates with marinating the lamb's lettuce and radishes (or it will get soggy too quickly).
5 minutes before your sweet potatoes are ready start preparing the poached eggs. Bring a pot of water to a boil and add 2 tsp of salt and 2 tbsp white wine vinegar. Crack eggs individually into a ramekin or cup. Create a gentle swirl in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water. Leave to cook for three minutes. Remove with a dipper and drain onto kitchen paper.
Take your sweet potatoes out of the oven and arrange on your plates. Top with spicy avocado cream, add your marinated salad, the smoked salmon and poached egg. Drizzle with left over soy marinade and sesame seeds. Enjoy your breakfast for dinner!