Eggs are definitely the most staple thing in my diet, I never get sick of them as there’s just endless thins you can do with them. I love experimenting with creative ways to have them and this is one of my favourite things I’ve come up with so far, it’s the perfect weekend brunch or even dinner. The sweet potato cakes can also accompany loads of different dishes and are delicious just on their own with a good sauce.
Serves 2
Start by grating your sweet potatoes, I used a microplane grater but you can use any grater with large-ish holes.
Add the sweet potato to a bowl with one egg, salt and pepper and mix it around.
Then add the almond flour and mix.
Heat some coconut oil in a pan, using your hands pat the mixture into two large cakes (or you can make a few little ones) and pop them in the pan.
Cook for about 2 minutes each side until they’re nice and brown and then put them in the oven at 220′C for 12-15 minutes until cooked through. During the last few minutes of their oven time, poach your eggs. Plate the cakes with the eggs on top, sprinkle with salt and pepper and enjoy!
