Ingredients
Sweet Potato Toast
- 1 large sweet potato (sliced into toast like shapes)
- 1 tsp paprika
- 1 tsp garlic granules
- salt and pepper
- drizzle of extra virgin olive oil
Homemade Pesto
- 30 grams fresh basil leaves (chopped)
- 2 garlic cloves (crushed)
- 30 grams pine nuts
- ½ lemon (juice only)
- 1 tsp honey
- salt and pepper to taste
- 2-3 tbsp extra virgin olive oil
Cheesy pesto eggs
- 2 tsp homemade pesto (you can use store bought but homemade is always so much better and cost effective)
- 3 eggs
- salt and pepper
- 30 gram cheddar cheese (sliced into small cubes)
Instructions
Sweet Potato toast
- Slice the sweet potato into 2cm thick toast like shapes
- Add to the air fryer in a single layer. Season with the 1 tsp of paprika, garlic granules, salt, pepper and a drizzle of extra virgin olive oil.
- Turn on the air fryer at heat 190 and cook for 20 minutes or until soft in the centre and crispy at the edges.
Homemade Pesto
- Add the crushed garlic and basil to the pestle and mortar. Bash until a paste forms. Next add the pine nuts and give another bash. Finely pour in the extra virgin olive oil, add the lemon juice, honey and season with a pinch of salt and pepper. Mix well and set aside.
Cheesy pesto eggs
- Heat a non-stick frying pan on a medium-low heat
- Once hot, add 2 tsp of the pesto before cracking 3 eggs into the pan. Season with salt and pepper and allow to cook for 1-2 minutes. Finally, place the lid on for a further 1 minute or until there is no visible egg white liquid.
- Serve the cheesy pesto eggs with the sweet potato toast.
Nutrition
Calories: 443kcal | Carbohydrates: 30g | Protein: 26g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 521mg | Sodium: 457mg | Potassium: 690mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19611IU | Vitamin C: 9mg | Calcium: 328mg | Iron: 3mg
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