Pre heat the oven to 190 degrees Celsius.
Using a potato peeler, peel the sweet potato into thin shavings.
Line 2 baking sheets with baking paper and lay the sweet potato on top. Lightly brush the chips with olive oil and season with a little sea salt.
Place in the oven to bake for approx 10-15 minutes until crispy. Set aside to cool.
Boil the eggs for 5 - 6 minutes.
Combine the tea oil, vinegar, mustard, lemon zest and honey. Toss the dressing over the spinach leaves and egg and top with crispy sweet potato chips.
Note: Lying within the skin of most bright coloured vegetables are antioxidant-rich polyphenols. Use lemon and orange zest at every opportunity to take advantage of these disease killer plant chemicals.