A weekend breakfast for people with high cholesterol
There’s nothing better than enjoying an indulgent weekend brunch – and you don’t have to miss out just because you have high cholesterol.
This recipe uses sweet potatoes that contain cholesterol-lowering soluble fibre, poached eggs, and an avocado, which is rich in unsaturated fats.
You could add grilled or roasted tomatoes to the dish too. The only thing missing is the weekend papers.
- 2 medium sweet potatoes
- 1 tsp olive oil
- 1 tsp paprika
- ½ tsp ground cumin
- 1 spring onion, finely sliced
- 1 green chilli, seeds removed and diced
- Salt and pepper to taste
- 2 eggs, poached
- 1 avocado
- 2 dsp of low-fat crème fraiche or soy yoghurt
- 1 lime, quartered
- Small bunch of coriander, chopped
- Preheat the oven to 200°C fan/gas mark 6. Scrub the sweet potatoes, and cut into 2cm cubes. Parboil for five minutes, drain and allow to steam dry.
- Place the cubed sweet potatoes, oil, paprika and cumin into a roasting pan and give a good shake to coat evenly with the oil and spices. Season generously with salt and pepper.
- Bake for 35-40 minutes, turning once, until golden. Add the spring onion and green chilli five minutes before the end of the cooking time.
- Serve with a poached egg, chopped avocado, low-fat crème fraiche or soy yoghurt, a wedge of lime and a sprinkle of chopped coriander.
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