Wet the sweet potato, wrap it in aluminum foil and cook it soft in the oven at 200 ° C. Can take 70 minutes, depending on the size. Then let it cool down a little and scrape out of the shell. Puree and mix with the mascarpone, season with salt. The whole thing also works with sour cream or other sour cream / quark / curd cheese, etc.
Heat lemongrass oil, add wet spinach and coriander, stir, remove from heat. Add a few dashes of fish sauce and lemon juice. Put the vegetables in a colander, drain them. Reduce the juice a little.
Heat the water with vinegar, poach the eggs for 3 minutes, place on paper towels and dry.
Heat the oil to approx. 200 ° C. Fry eggs until crispy. Of course only on the outside. If you don't feel like deep-frying, just poach the eggs for 5 minutes and serve them with it.
Arrange, pour the spinach stock on top, sprinkle peanuts on top and finely strips of the white of the spring onions. If necessary, cut the green into the finest rings and serve a part.
Lemongrass Oil: Clean the lemongrass, cut into the finest rings. Heat 200 ml of oil with the lemongrass to approx. 80 ° C, remove from the fire and let it steep for approx. 2 hours. Filter.
If you don't get baby spinach, you can use another, FRESH one, but cook a little longer.