YOUR SOLIN GENERATED RECIPE
Crispy Prosciutto and Poached Eggs on Roasted Sweet Potato Rounds
Enjoy a savory, balanced dish featuring crispy prosciutto layered over perfectly roasted sweet potato rounds, crowned with delicately poached eggs. This recipe combines textures and flavors—from the crisp edges of prosciutto and tender roasted sweet potato to the rich, runny yolks of freshly poached eggs—creating a satisfying meal that nourishes and delights.
INGREDIENTS
1 medium Sweet Potato (130g)
2 slices Prosciutto (28g each)
4 Large Eggs
1 teaspoon Extra Virgin Olive Oil
Pinch of Salt
Pinch of Black Pepper
1 tablespoon Fresh Parsley
PREPARATION
Preheat your oven to 400°F (200°C).
Wash and slice the sweet potato into 1/4-inch rounds. Toss the rounds with olive oil, a pinch of salt, and a pinch of black pepper.
Arrange the sweet potato rounds on a baking sheet in a single layer and roast in the oven for about 20-25 minutes until they are tender and slightly crisp on the edges.
While the sweet potatoes are roasting, bring a pot of water to a gentle simmer and gently poach the eggs one at a time for about 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk. Remove with a slotted spoon and set aside on a paper towel.
In a separate pan, crisp the prosciutto slices over medium-high heat for about 1-2 minutes per side until they become crispy. Remove from the pan and let cool slightly.
To assemble, lay the roasted sweet potato rounds on a plate, top each with a piece of crispy prosciutto, and carefully place a poached egg on top.
Garnish with fresh parsley and a light sprinkle of salt and pepper. Serve immediately.