Jacket sweet potato stuffed with pesto, kale, shallots and a poached egg (makes one serve)
1 medium- large sweet potato (skin on)
1 kale leaf (chopped finely)
2 generous tablespoons of wild Mother Goose Pesto (see ‘sides’ for pesto recipe)
1 fresh organic free range egg
the greens of one shallot (chopped finely)
- Preheat oven to 180 degrees celsius (fan on)
- Wash and scrub the skin of your sweet potato to clean it and wrap in foil making sure there are no air holes so the steam stays in the pouch during cooking.
- Bake in the oven for aprox 45-60 mins (until soft when you pierce it with a skewer)
- While thats baking chop the veggies.
- When the potato is cooked, poach your egg. There are many ways to poach a egg- some people swish the water, others add vinegar, some put it in glad wrap. I have the most simple way to poach an egg- courtesy of Jamie Oliver. He suggests heating water in a pot until bubbles only just start to form on the base. Keep the temperature low so the water never gets to a boil. Once you see the bubbles at the bottom of the pot you can gently lower the egg in. We crack our eggs into a small ramekin and lower them into the water from there. Give the egg two minutes and then scoop it out with a slotted spoon so the water drains off. Also- the egg needs to be fresh, old eggs won’t poach.
- Slice the potato and stuff it with the pesto and greens and top it with the egg and salt and pepper to taste.
just like a regular jacket potato, you can stuff a sweet potato with anything you like.