Dippy Eggs with Sweet Potato Soldiers (V)
WeaningWorld
April 13, 2021
Stand to attention! This recipe for dippy eggs with sweet potato soldiers is both fun and nutritious
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Ingredients
Adjust Servings
| 1 Large Sweet potato Scrubbed and cut into thick batons | |
| 2 tpsp OIl | |
| 1 tbsp Cornflour | |
| 2 tbsp finely grated Parmesan cheese |
| 2British Lion eggs at room temperature |
Directions
1.
Heat
Preheat the oven 180˚C Fan / 400˚ F / Gas 6.
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2.
Bake and roast
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.
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3.
Melt
Add the Parmesan and put them back in the oven for 3 to 4 minutes until the cheese has melted. Then set them aside.
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4.
Boil
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.
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5.
Serve
Remove the eggs, place in egg cups and carefully slice the tops off. Serve with your cheesy veg soldiers for some serious dipping.
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Notes
Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform
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