Sweet Potato and Hard Boiled Egg Salad

I don’t usually like unitaskers.  You know, a kitchen gadget that only has one purpose.  However, I have an exception today.

I’m talking about an Eggsact Egg Timer.  It was one of the best things that we registered for when we got married.  I don’t mean to sound like a infomercial but this thing really works and it’s under $5!  Yes, we registered for something that was only $5.  You never know what someone’s budget is and we wanted to make sure everyone had a shot at it.  That was eight years ago and we still use it all the time.  It makes the perfect hard boiled egg every time.  Every.  Single.  Time.  No green yolks, just perfect every time.  As you cook it along side your eggs it changes from red to purple.  When the purple gets all the way through to the hard line, you’re done, that’s it.  It even has lines on it for soft and medium boiled egg too (if you are in to that sort of thing).  We absolutely recommend this (and I’m not getting paid to say that… we just really love it).

So how about an egg on a salad?  I’m not talking about egg salad (although that’s tasty too).  I’m talking about a salad made with lettuce and some other goodies, like sweet potato fries, that happens to also have a hard boiled egg involved somehow.  I have this thing with adding fries on top of my salad.  Maybe it makes me think it isn’t health food.

Anyway, I baked these “fries” so there is no guilt going on here.  I seasoned them with rosemary and salt and they are so addictive.  I may or may not have eaten one or 10 fries while I was making the salad.  I almost didn’t have enough to put on the salad.  Oops.

Baked Rosemary Sweet Potato Fries Recipe
(About 2 servings)

Ingredients:

  • 1 sweet potato
  • 1/2 to 1 tablespoon cornstarch, depending on the size of the sweet potato
  • 1 tablespoon of olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon dried rosemary, minced (so it doesn’t seem like you’re eating pine needles)

Directions:

  1. Preheat the oven to 450 degrees F.
  2. Cover a baking sheet with a silicon mat or tin foil.  (They tend to stick to either foil or the pan due to the natural sugars in the sweet potatoes, so if you own a silicon mat I highly recommend you use it for this one.)
  3. Peel and cut each sweet potato lengthwise.  (Note that you can make them as thin or as thick as you like, but try to keep them all the same size or you’ll end up with some that are raw and others that are burnt.  If you cut them thicker than mine, then you may need to keep them in the oven longer, depending on how done you like them.)
  4. Toss the sweet potato pieces in cornstarch.  The goal is to lightly coat them.
  5. Toss the sweet potato pieces in the olive oil.
  6. Season the sweet potato pieces with salt and rosemary.
  7. Lay the sweet potato pieces in a single layer on the prepared baking sheet.
  8. Bake them for about 30 minutes, or until golden brown and crisp.  Flip the sweet potato pieces about half way through the baking time.

Sweet Potato and Hard Boiled Egg Salad Recipe
(About 2 servings)

Ingredients for the Balsamic Dressing:

  • 1 tablespoon oil
  • 1/2 tablespoon balsamic vinegar

Ingredients for the Salad:

  • 2 eggs
  • lettuce  (I used a spring mix.)
  • 1 avocado, peel and pit removed, sliced
  • baked rosemary sweet potato fries (see above)
  • feta cheese, crumbled
  • sprinkling of sunflower seeds
  • dressing (see above)

Directions for the Balsamic Dressing:

  1. In a medium bowl, whisk together the oil and balsamic vinegar.

Directions for the Salad:

  1. Make the hard boiled eggs.  There are a bazillion ways to do this but this is how we make them and they come out perfect every time:
    1. Place the eggs and Eggsact Egg Timer into a sauce pan and add cold water until the eggs are covered.
    2. Place the pan on high heat and cook the eggs until the line on the egg timer is colored “hard boiled.”  (I usually turn the heat down to medium high after a while so you can actually see the timer through the bubbles.)
    3. While the eggs are cooking, pour cold water and ice into a big bowl and set it aside.
    4. Once the eggs are done cooking, scoop the eggs out of the pan individually with a tablespoon and place them into the bowl of ice water.
  2. For each serving, arrange the lettuce, eggs, avocado slices, rosemary sweet potato fries, feta cheese, and sunflower seeds on a plate.
  3. Pour about half the balsamic dressing on top of each serving.

Adapted from:  Naturally Ella

 

Rating:

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