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Dippy Eggs with Sweet Potato Soldiers

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Ingredients

Sweet potato soldiers
1 large sweet potato, scrubbed and cut into thick batons
2 tbsp oil
1 tbsp cornflour
2 tbsp finely grated Parmesan cheese
Dippy eggs
2 large British Lion eggs at room temperature

Method

  1. Preheat the oven 180˚C Fan / 400˚ F / Gas Mark 6.
  2. 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.
  3. Add the Parmesan and put them back in the oven for 3 to 4 minutes until the cheese has melted. Then set them aside.
  4. 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.
  5. Remove, place in egg cups and carefully slice the tops off. Serve with your cheesy veg soldiers for some serious dipping.

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