Dippy Eggs with Sweet Potato Soldiers
While there’ll always be a place in our hearts and breakfast tables for dippy eggs toast soldiers, this recipe for Dippy Eggs with Sweet Potato Soldiers is a simple twist which babies and children will love plunging into a soft egg yolk.
British Lion eggs are approved by the Food Standards Agency to be served runny to pregnant women, babies, young children and elderly people.
- 5 Mins.
- 25 Mins.
- 2 Portions
Ingredients
Sweet potato soldiers
1 large sweet potato, scrubbed and cut into thick batons
2 tbsp oil
1 tbsp cornflour
2 tbsp finely grated Parmesan cheese
2 tbsp oil
1 tbsp cornflour
2 tbsp finely grated Parmesan cheese
Dippy eggs
2 large British Lion eggs at room temperature
Method
- Preheat the oven 180˚C Fan / 400˚ F / Gas Mark 6.
- Place the sweet potato batons on a baking tray. Add the oil and cornflour and toss together. Roast for 20 minutes, turning them over after 15 minutes.
- Add the Parmesan and put them back in the oven for 3 to 4 minutes until the cheese has melted. Then set them aside.
- Bring a pan of water up to the boil. Add the eggs and boil rapidly for 3-4 minutes so that they are cooked but runny.
- Remove, place in egg cups and carefully slice the tops off. Serve with your cheesy veg soldiers for some serious dipping.
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