Food

Lunchtime O’Clock: Salad & Eggs

August 10, 2015

Salad-with-sweet-potato-and-egg
Working from home has highs and lows. Short commute time? Great. Not leaving the house for days at a time? Not recommended. Lately, the biggest perk of a home office comes at lunchtime in the form of warm soft boiled eggs. Somehow I made it through my entire life without ever making them at home until this year. Cue regret. Anyway, I love them and have finally figured out how to get them juuust right.  I eat them alone, on avocado, on salad, on salad with avocado…you get the picture. This salad was particularly delicious so I wanted to share! And you can totally take this to work with you – just keep the salsa and olive oil separate. In Portugal last year I found an adorable travel size tin of olive oil which obviously came home with me…

Ingredients:

Salad leaves (I used spring mix)
Sweet potato bites
Avocado
2 eggs
Salsa
Olive oil (optional [I mean, it’s all optional but you know what I mean…])
Sunflower, pumpkin & flax seeds
Paprika, cinnamon, salt & pepper

Taste tips:

+ Peel and cube the sweet potato, drizzle with olive oil, sprinkle with paprika, cinnamon, salt and pepper. Mix until it’s coated and spread evenly on the baking sheet, then bake at 350 degrees for about 40 minutes. It’s a good idea to give them a push around about halfway through. I like to make these ahead when I have time and then keep them in the fridge for easy access.
+ Here’s my ritual to get the perfect amount of ooze in the eggs –>First turn the stove element on high and get the kettle boiling. Take the eggs straight out of the fridge, put them on the stove and immediately add the boiling water. Let it keep boiling for 6 minutes. Drain the pot and refill with cold water. The eggs will peel like a dream (depending on freshness – more on that here). I’ve found this works consistently for me and hope it does for you too!

Do you feel the same love for soft boiled eggs? What’s your favourite way to eat them?

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