As the founders of the real canola egg we are very proud of this premium product and the health benefits it holds with every bite. After a race I cannot imagine anything more comforting as this egg burger. We even use a nice sriracha sauce to further enhance this great dish.
1 x Canola Egg®
1 Tbs butter
2 – 3 Sweet potatoes sliced in wedges
1 – 2 Tbs olive oil
Juice of ¼ lemon
1 onion sliced
For the dressing:
½ cup Greek yogurt
2 tbs mayonnaise
1t Pick ‘n Pay Dried Italian herbs or any Pick ‘n Pay herb mix
Low carb bun or olive ciabatta roll
1 Tbs Tomato Relish
Pre-heat the oven to 200 degrees Celsius
Place the sweet potatoes, salt, pepper, chilli flakes, garlic flakes and olive oil into a bag and toss until well mixed. Empty onto a baking tray and bake for 30mins. Until crisp on the outside and tender inside.
While the sweet potatoes are baking, start frying the eggs with some olive oil and balsamic reduction until golden brown. Set aside
Also prepare your dressing/dip by mixing the yogurt, mayo, lemon juice, salt pepper and herbs.
When the potatoes are ready start baking your egg with a little butter.
Top the bun with sriracha relish, caramelised onion and the fried egg. Serve with Sweet Potato Wedges and Yogurt dressing.