Dairy free eggs Florentine on roasted sweet potato rounds
Soft poached eggs and wilted spinach on roasted sweet potato, finished with a lemony turmeric coconut yoghurt sauce.
- Time45 min
- LevelEasy
- Costabout £1.52 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Toss the sweet potato rounds with the oil and salt on a baking tray and spread in one layer.
- 2
Roast for 25 minutes, turning once, until soft in the middle and browned at the edges.
25 min - 3
Stir the coconut yoghurt with the turmeric, the lemon zest and 1 tablespoon of the lemon juice. Add a grind of black pepper.
- 4
Put the spinach in a colander and pour over a kettle of boiling water. Press out the water with the back of a spoon.
- 5
Bring a wide pan of water to a gentle simmer and add the vinegar. Swirl the water and slip in the eggs. Poach for 3 minutes, then lift out with a slotted spoon.
3 min - 6
Pile the sweet potato onto plates, add the spinach and eggs, and spoon over the yoghurt sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.