Dippy Eggs with Sweet Potato Soldiers (V)

Stand to attention! This recipe for dippy eggs with sweet potato soldiers is both fun and nutritious

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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




Preheat the oven 180˚C Fan / 400˚ F / Gas 6.
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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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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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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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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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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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