Brunch burger

Name: Nurse your hangover with the perfect brunch burger
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 sweet potato, cut into 1cm-thick slices; 2 tbs extra virgin olive oil; 4 eggs; 4 bread rolls, split crossways; 1 garlic clove, halved; 1 tomato, halved crossways; , baby spinach leaves, baby kale and small basil leaves, to serve; 4 slices tasty cheese

Rate now

10m

25m

Jump to recipe

Charlotte Binns-McDonald creates a guilt-free burger packed with fibre to help you through the morning after a big night.

1 sweet potato, cut into 1cm-thick slices
2 tbs extra virgin olive oil
4 eggs
4 bread rolls, split crossways
1 garlic clove, halved
1 tomato, halved crossways
, baby spinach leaves, baby kale and small basil leaves, to serve
4 slices tasty cheese

Method

1.

Preheat oven to 200°C. Line a baking tray with baking paper.
2.

Toss sweet potato with 1 tbs oil on the tray. Roast for 20 minutes or until tender. Cover to keep warm.
3.

Meanwhile, heat remaining 1 tbs oil in a large frypan over medium-high heat. Carefully crack in eggs and fry until whites are just cooked or until cooked to your liking.
4.

Transfer to a plate. Increase heat to high and add the rolls, cut-side down. Cook for 90 seconds or until toasted.
5.

Rub garlic over the cut side of each roll, then rub with the tomato, squeezing tomato juices into the bread.
6.

To serve, spread chilli sauce over roll lids and bases. Top bases with sweet potato, cheese, spinach and baby kale, basil and fried egg. Season and top with the roll lids.