Thursday, 24 March 2011

Baked Egg in Jacket Sweet Potato, with Chilli Lime and Coriander Butter


Besides making the garlic and herb butter, I also made a flavoured butter, this time infused with the spice of chilli and the freshness of lime zest and coriander. I had them in the fridge anyway because of the type of food I usually cook, and I really wanted to give my own special twist to the usual herb butter.

These few nights have been a mad rush for deadlines, and I haven't had much time to spend fiddling with complicated recipes or those that need me to be hands on. There's been a lot of "throw vegetables and meat and herbs into the slow cooker", and of course, "throw things into the oven". But while I may compromise on effort, I don't compromise on taste or nutrition. A baked sweet potato is simple, yet oozing with sweetness (and vitamins), and topped with an egg, and of course, that yummy butter, I've got a hearty delicious supper ready.

Baked Egg in Jacket Sweet Potato, with Chilli Lime and Coriander Butter
serves 1
Ingredients
1 sweet potato, washed and scrubbed, but skin-on
1 egg
2 coins of chilli lime and coriander butter (see below)
a bit more butter (plain)
coarse sea salt

Method
1. Pre-heat oven to 200 degrees celsius.
2. Pat the sweet potato dry and prick all over with a fork. This allows the steam to escape and prevents it from exploding. Rub melted plain butter over the skin and season with coarse sea salt to get crispier skin.

3. Bake for about 30-45 min (depends how big your sweet potato is!), till tender. Remove, and lower the heat to about 170.
4. Cut the baked sweet potato, but not all the way. Drop one thin coin of chilli butter in so it melts into the soft sweet flesh, then crack an egg over.

Might be a good idea to transfer to an (oven-safe) dish you plan to eat from (if not already), because the egg will probably ooze all over. It's messy, but I don't really mind, I like it when the liquids (egg white, sticky sweet potato juices and spicy zesty butter) all intermingle and caramelise around the sweet potato. Alternatively, you can slice a bit off the top of the sweet potato, scoop out a bit of the flesh, then crack the egg into the hole. That'd be a lot classier, but a pretty dish wasn't really my top priority then.
5. Return to oven for about 10 min more till the egg is set. Serve with another coin of chilli butter and some lightly dressed greens.



Chilli Lime and Coriander Butter
makes 1 little log
Ingredients
1/4 block of butter
2 tbsp chopped coriander leaves (i.e cilantro)
grated zest of 1/2 a lime
1 tsp chilli flakes (to taste)
sea salt (to taste)

Method


I love this butter melted on fish (again, see previous post), but particularly on roasted root vegetables or tubers, because the spicy salty nutty melted butter just complements the concentrated sweetness of the root vegetables, and the lime zest and coriander helps to bring some freshness to counteract that stodginess.

14 comments:

  1. hi shuhan, i have been following ur blog for a while. i must say, u show lots of culinary creativity!

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  2. Did you come up with this recipe on your own?

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  3. thanks!

    shuqi, yup you could say that for most of my recipes actually, because I always adapt if I do base it on a recipe so I can't really say I've followed a recipe haha I just can't keep to it ):

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  4. We love baked sweet potatoes but I've never tried baking an egg with them- it sounds delicious! My free range hens keep me supplied with beautiful fresh eggs, so this is something I'll definitely try. The compound butter sounds great too- a wonderful way to add lots of flavor. :)

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  5. Hi Shu Hun,
    I am excited about this recipe. I have never had this but it looks delicious. The flavor must be wonderful with the season combination. I just must try this very soon. Thank you so much for sharing with Full Plate Thursday and please come back!

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  6. There is originality and creativity in innovation too!

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  7. Another awesome recipe from you, Shu Han!

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  8. Congratulations Shu Han!
    You are featured on Full Plate Thursday this week. You are welcome to stop by and pick up your Red Plate. Enjoy!

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  9. What a lovely, tasty dish -- and nutritious, too!

    Pat @ Elegantly, Gluten-Free
    http://elegantlyglutenfree.com

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  10. Hi Shu Han, I've tried this and your curried roast chicken now to use up some sweet potatoes I had. Both delicious and very filling - thanks!
    From Sydney, Australia

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  11. Ooh, this is divine. Makes me want to cook a version with diced potatoes skin on and make it a hash! wonderful. And an egg in the jacket? mind blowing.

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  12. This looks very tasty, I think I would like it! Going to take a look at that flavored butter post, what a great idea!

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  13. thanks!

    i'm always really flattered when people try my recipes out, and i'm happy you liked it!

    yay do take a look at the flavoured butter miranda, love them, so versatile!

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  14. You are so absolutely right, I'd LOVE to give that a try! I doubt I could entice hubby to go down the egg route, but he'd surely love the butter! :) Thanks!

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