EL SEGUNDO HERALD April 6, 2017 Page 7 Pizza, Pasta & More VALENTINO S “A Taste of Brooklyn” Spaghetti with Meat Sauce, Garden Salad, Garlic Bread, Ample Seating Now Open Sundays! and a drink $1199 Plus Tax No substitutions and coupon must be presented. Please mention coupon when ordering. One per customer. Expires 4/20/17. EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 • DELIVERY IN LIMITED AREA AT BOTH LOCATIONS • RESTAURANT PR MOTION 6 cities for the price of 1! (or pick-and-choose) El Segundo Herald Torrance Tribune Manhattan Beach Sun Hawthorne Press Tribune Inglewood News Lawndale Tribune Advertise! CONTACT US FOR MORE INFORMATION Email: marketing@heraldpublications.com Phone: 310-322-1830 Sweet Potato Bowl Ingredients • 1 large sweet potato • 2 teaspoons olive oil, separated • salt and pepper • 2 Eggland’ Best Eggs (large), poached • 1 cup ground sausage • 1/2 cup salsa • 1 avocado, diced Preparation 1. Heat 1 teaspoon of olive oil in a medium pan over medium/high heat and brown the ground sausage. While the sausage cooks, fill a large pot with a few inches of water and place over medium/high heat until it just starts to simmer. 2. Crack eggs individually into a ramekin or cup and create a gentle whirlpool in the water. Slowly pour the eggs one by one into the water and leave to cook for three minutes. 3. Remove with a slotted spoon and drain on paper towel. While the eggs poach, spiralize the sweet potato using a spiralizer. 4. Heat the other teaspoon of the olive oil in a large skillet over medium heat. Add in the sweet potato noodles and cook until they just begin to soften, about 5-7 minutes. Season with salt and pepper. 5. Transfer the cooked sweet potato noodles into a large bowl. Drain the ground sausage and add to the sweet potato noodles. 6. Toss with 1/2 cup of the salsa. Divide the noodles and sausage between two bowls, top each with diced avocado and a poached egg! •
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