au batteur électrique
Ingrédients : Pomme de terre jaune • Patates douces • Pomme Gala • Oignon rouge • Œuf de catégorie A • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Cheddar (lait) (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) • Vinaigre de riz (vinaigre de riz, sucre, sel) • Garniture de salade (soya) (canneberges, huile de tournesol, sucre de canne, graines de tournesol grillées, noix de soya salées grillées, graines de pepitas, huile de soya et/ou de canola) • Mayo épicée (œuf, moutarde) (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) • Ciboulette • Épices fumées au bois de pommier (moutarde) (sucres (sucre, maltodextrine, mélasse [maltodextrine]), légumes déshydratés (ail, oignon, poivron rouge), épices (dont moutarde et céleri) et herbes, sel, poudre de paprika, arôme de fumée naturel, extrait de levure, dioxyde de silicium, extrait d'épices).
Allergens
Tags
Œuf
2 unit(s)
Pommes de terre à chair jaune
300 g
Patates douces
1 unit(s)
Oignon rouge
1 unit(s)
Ciboulette
7 g
Pomme Gala
0.5 unit(s)
Mélange printanier
56 g
Fromage cheddar, râpé
0.5 cup
Épices fumées au bois de pommier
7 g
Garniture de salade
28 g
Spicy Mayo
2 tbsp
Vinaigre de riz assaisonné
2 tbsp
Huile
2 tbsp
Sucre
1 tsp
Sel
0.25 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Peel, then cut onion into 1/8-inch thick slices.
- Remove any brown spots from yellow potatoes, then cut into 1/2-inch pieces.
- Peel, then cut sweet potato into 1/2-inch pieces.
- To an unlined baking sheet, add both kinds of potatoes, Applewood Smoke Spice, half the onions and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast potatoes and onions in the bottom of the oven for 20-24 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
- Meanwhile, to a small pot, add remaining onions, vinegar, and 1 tsp (2 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves. Remove from heat. Transfer onions, including liquid, to a large bowl. Set aside in the fridge to cool.
- Thinly slice chives.
- Carefully crack eggs into a large bowl.
- Using your hands, separate the egg yolks from the whites. Transfer the yolks to small individual bowls or ramekins and set aside.
- Line a baking sheet with parchment paper. Brush parchment with 1/2 tbsp (1 tbsp) oil.
- Season egg whites with salt. Then, using the whisk attachment of a hand mixer, beat the egg whites for 1-3 min, starting on low speed and slowly increasing to high speed, until stiff peaks form. (TIP: If you don't have an electric hand mixer, you can vigorously whisk by hand!)
- Gently fold cheese and half the chives into egg whites, taking care not to deflate. (TIP: Less stirring means fluffier clouds!)
- On the prepared baking sheet, form egg white mixture into 2 (4) 4-inch wide mounds, 2 inches apart.
- Using the back of the spoon, make a 1-inch-wide, 1/2-inch-deep well in the centre of each egg white mound.
- Carefully place 1 egg yolk into each well.
- Bake clouds in the top of the oven for 4-6 min, until whites are golden and set. (NOTE: Egg yolks may still be jammy!)
- Meanwhile, to the bowl of pickled onions, add 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then stir to mix.
- Quarter, core, then cut half the apple (use all for 4 servings) into 1/2 -inch pieces.
- Add apples and spring mix to the bowl with pickled onions. Sprinkle salad topping mix over top. Do not toss until step 6!
- Toss salad to coat.
- Divide salad, potato hash and cloud eggs between plates.
- Drizzle spicy mayo over top of hash.
- Sprinkle chives over top of everything.
740
kcal
Calories
42
g
Fat
12
g
Saturated Fat
74
g
Carbohydrate
26
g
Sugar
9
g
Dietary Fiber
20
g
Protein
230
mg
Cholesterol
1520
mg
Sodium
0.5
g
Trans Fat
1300
mg
Potassium
400
mg
Calcium
4
mg
Iron
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