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Prep time
15 minutes
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Cook time
18 minutes
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Serves
1
Author Notes
*Alvin Cailan (https://www.eggslut.com/) was definitely ahead of the curve as far as food branding is concerned, and although I’ve personally never stepped into an eggslut establishment (the line, the liii………ine), the name and core ingredients were enough to make me want to cook up a "sweet" homage.
This is a Slut-ty remake.
Do check out:
https://www.seulfood.com/breakfast/sweet-potato-eggslut
https://www.instagram.com... —Rewati Kulkarni
Ingredients
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1
egg
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1 cup
cooked and mashed sweet potato
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Sliced bread of choice (I used an amazing croissant bread loaf)
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1/2 teaspoon
butter + more for brushing on bread
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1 1/2 teaspoons
heavy cream
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1/4 teaspoon
dried or fresh chives
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Grated Parmesan cheese
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Salt & pepper, to taste
Directions
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Mix together the mashed sweet potato, butter, heavy cream, salt & pepper, and scoop this mixture into a heat-resistant glass jar with a lid. Crack the egg over the sweet potato and close the jar with its lid.
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Bring a pot of water to a boil on high heat; ensure that the pot can accommodate enough water to submerge the glass jar past the level mark of its contents. Once the water is boiling carefully lower the jar into the water. Cook on a medium-high heat simmer for 15 to 18 minutes, depending on the egg consistency of your choosing.
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While the egg is cooking, toast the bread and brush with butter. Once the egg is done cooking, turn off the heat, carefully remove the jar from the hot water, and take off the lid. Top off with salt, pepper, chives, and Parmesan cheese.
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