Roasted Sweet Potato with Kale & Egg

Method

1. If you are roasting your sweet potato, rub with a little oil & sea salt and bake in 180°C / 350°F oven for around 20mins, or until just tender.  If you are using a flat sandwich press – there is no need to use any oil or salt & they should take around 5 or 6mins to become tender.
2. You can cook your egg to any preferred way.  This one is soft boiled.  Bring a pot of water to the boil.  Gently place your egg into the water and boil for 5 ½ mins (for a cold egg).  This will give you a soft gooey centre.  Add 30sec intervals to cook you centre more to your liking.
3. In the meantime, bring a pan to a low heat to toast your almonds first.  Then bring to a medium heat for the kale.  Add the ½ tsp oil and once heated add your kale, garlic and a pinch of salt.  Cook until just wilted.
4. Serve the toasted sweet potato topped with the warm kale, soft boiled egg & roasted almonds.   Season to taste & a squeeze of lemon great too!