SWEET POTATO, BACON and POACHED EGG SALAD

When I made this Sweet Potato, Bacon and Poached Egg Salad for the first time, my only regret was that I didn't double it and make more because everyone came back for seconds and there was absolutely none left.As I have said before, if the kids come back for seconds, it is a sure sign that the recipe is a good one and it will be on the requested list for "Mum please make that again". 

                        
                               SWEET POTATO, BACON and POACHED EGG SALAD


850g Sweet Potatoes, chopped
2 T Olive Oil
6 rashers Bacon, rind removed
1 1/2 T White Balsamic Vinegar
4 Eggs
200g Green Beans, trimmed and blanched**


1. Preheat oven to 200 degrees celsius. Place the sweet potato and oil on a
   baking tray and toss to coat. Roast for 15 minutes, add the bacon and roast
   for a further 15 minutes or until golden.


2. Heat a deep frying pan of water over low heat until just simmering. Add 2
    teasp. of the vinegar and use a wooden spoon to create a gentle
   whirlpool.


3. Crack each egg into a small bowl and gently slip into the water, one at a
    time. Cook for 3-4 minutes and remove with slotted spoon.


4. Place the sweet potato, bacon, beans and remaining vinegar in a bowl and 
    toss to combine. divide between the plates and top with the poached eggs
    to serve. Serves 4.


COOKING HINTS FROM VON:-


* To Blanch Beans place in a bowl and cover with boiling water. Stand for
   1-2 minutes or until bright green.


* If you don't have any white balsamic vinegar use white wine vinegar instead 
   combined with a pinch of sugar.