Microgreens, Roasted Grains, Sweet Potato Puree, and Soft Egg

  • 1/2 dozen eggs; cooked at 65 degrees for one hour
  • 2 cups microgreens
  • 2/3 cup sweet potato puree
  • 1/2 cup roasted buckwheat (Kasha)

For the sweet potato puree:

  • 1 large sweet potato
  • 4 shallots; sliced thin
  • 1 onion; diced
  • 2 Tbsp butter
  • 2 sage leaves
  • 2 Tbsp sherry wine
  • 1 Tbsp honey
  • 1 1/2-2 cups of water
  • Olive oil; as needed


For the egg:

Set Circulator to 65 degrees C. When water is at temp place eggs directly into water bath

set time for 60 minutes. Use eggs immediately or shock and reheat in warm water.


For the puree:

Preheat oven to 450. Roast one whole sweet potato for one hour or until tender. In a sauté pan, melt butter and a few Tbsp of olive oil on low-medium heat. Add shallots, onions, and sage and cook until soft and fragrant, stirring often. When sweet potatoes are ready, scrape out flesh of potatoes and put in a food processor. Remove sage leaves from sauté pan and add shallot/onion mixture to processor. Add sherry and honey and puree. Once mixture is smooth add water to thin. Serve warm or chilled.


To plate:

Drizzle sweet potato puree around plate (about 1/4-1/3 cup total). Spread 1/3 cup of microgreens around plate and make a little nest in the center to rest egg on. Set egg on nest and finish by sprinkling a few tablespoons of wheat berries around plate and on egg. Serve immediately.