Dippy Eggs with Sweet Potato Soldiers

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Dippy Eggs with Sweet Potato Soldiers

While there’ll always be a place in our hearts and breakfast tables for dippy eggs toast soldiers, this recipe for Dippy Eggs with Sweet Potato Soldiers is a simple twist which babies and children will love plunging into a soft egg yolk.

British Lion eggs are approved by the Food Standards Agency to be served runny to pregnant women, babies, young children and elderly people.

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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

Preheat the oven 180˚C Fan / 400˚ F / Gas Mark 6.
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.
Add the Parmesan and put them back in the oven for 3 to 4 minutes until the cheese has melted. Then set them aside.
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.
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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Dippy Eggs with Sweet Potato Soldiers

Dippy Eggs with Sweet Potato Soldiers

Ingredients

Method

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