Description
Sweet Potato Toast with Avocado and Eggs is a nutritious and gourmet breakfast option that elevates simple ingredients into a satisfying meal. Each crispy slice of roasted sweet potato serves as the perfect base, topped with creamy avocado and a perfectly poached egg, delivering a delightful mix of flavors and textures. This gluten-free dish not only fuels your morning but also adds a touch of elegance to any brunch occasion.
Ingredients
Scale
- 2 medium sweet potatoes (1 lb)
- 1 ripe avocado
- 4 large eggs
- 1 tbsp olive oil
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C). Slice sweet potatoes into half-inch thick pieces.
- Arrange the slices on a baking sheet lined with parchment paper. Drizzle with olive oil, then season with salt and pepper. Roast for about 25 minutes until tender and slightly crispy.
- While the sweet potatoes roast, mash the avocado in a bowl, adding lemon juice, salt, and pepper to taste.
- In simmering water, gently poach the eggs for about four minutes until the whites are set but yolks remain runny.
- Once the sweet potatoes have cooled slightly, spread the mashed avocado over each slice and top with a poached egg. Season with additional salt and pepper if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 toast (approx. 150g)
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 186mg
Keywords: For added flavor, sprinkle chili flakes or feta cheese on top. Substitute hummus for avocado for a different twist. Store leftover components separately in airtight containers; reheat sweet potato slices in the oven for crispness.