Ingredients

• 250 g sweet potato
• 100 g prickly peeled already
• 4 eggs
• 4 slices of wholemeal bread
• soy sauce
• pumpkin seeds
• salt
• extra virgin olive oil

Slice subtly the sweet potato using the mandolin or the slicer; blanch the slices in salted water for no more than 1 minute.
drain, dry them with kitchen paper and spread them in a plate greased with oil. Grease the slices lightly with oil and let them dry in the oven at 150 ° C for about 30 minutes.
Boil the escarole in 100 g of salted water for 5 minutes, then blend everything with a drizzle of oil. Season with salt if needed.
Bring to boil a casserole of water and dip the eggs with the shell. Drain them after 5 minutes, cool them immediately and shell them with the utmost delicacy.
toast 2 tablespoons of pumpkin seeds in a saucepan with oil and 1 tablespoon of soy sauce. Transfer the pumpkin seeds to a plate and toast the slices of bread in the same pan.
distributed the escarole cream on the plates, add the slices of sweet potato, the wholemeal bread and sit on the egg. Complete with pumpkin seeds.

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