Toasted bread, sweet potatoes, ham and poached egg

Servings: 4 toasts

Preparation time: 15 minutes

Cooking time: 10 minutes

Ingredients

• 400 g of sweet potato puree (vacuum-packed)
• 4 slices of country or wholemeal bread
• 4 eggs
• 1 tbsp of white vinegar (for poaching the eggs)
• 60 ml (4 tbsp) of butter (for toasting the bread)
• 4 slices of cooked ham
• Salt and pepper to taste
• A few rocket or spinach leaves to garnish
• Espelette pepper or paprika (for sprinkling)

Preparation

1. Generously butter the slices of bread with the butter. Toast the slices of bread in a hot frying pan or under the broiler until golden and crispy.
2. Meanwhile, bring a pan of water to the boil, then reduce the heat to low. Add the white vinegar to the water. Crack each egg into a small bowl and gently slide into the water. Poach for about 3 to 4 minutes, until the whites are cooked but the yolk is still runny. Carefully remove the poached eggs with a slotted spoon and drain on paper towels.
3. Reheat the sweet potato puree either in the microwave or in its bag by plunging it into boiling water for a few minutes.
4. Spread a generous layer of sweet potato puree on each slice of toast. Place a slice of cooked ham on top.
5. Add the poached egg to each slice of toast. Season with salt, pepper, and a little Espelette pepper or paprika if desired.
6. Garnish with a few leaves of arugula or spinach for a touch of freshness.
7. Serve immediately.