This delicious sweet potato toast is a grain free twist on the classic avocado toast. This dish is great for breakfast, lunch or a hearty snack.
I love breakfast dishes! The trouble with most of them is the time it takes to make them. With a little prep on the weekend, you’ll love how easy it is to put this dish together in minutes during your busy week.
What You’ll Need:
- sweet potato
- avocado oil
- salt and ground black pepper
- avocado
- egg
- chives
- everything but the bagel seasoning (optional)
- salsa (optional)
Making the Recipe:
Start by making the sweet potato toast. Preheat the oven to 375 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
While the oven is heating, you can slice the sweet potatoes into circles or ovals (cut lengthwise). Rub each side of the potato with avocado oil and season with salt and pepper. Place them on the baking sheet and cook for 15 minutes.
While you cook the sweet potatoes, boil the eggs. Put enough water in the sauce pan to cover the eggs while they boil. Boil the water with a pinch or two of salt. Boil for 15 minutes and then transfer the eggs to an ice bath for 5 minutes before peeling.
Once the sweet potatoes are cooked and cooled slightly, put a little mashed avocado on each slice you plan to eat. Peel an egg and cut it into slices. Place the egg slices on of the avocado.
Garnish with a little minced chives, Everything but the Bagel seasoning and/or salsa. Choose your own adventure!
Sweet Potato Toast with Avocado and Egg
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Category: breakfast
- Method: oven and stovetop
- Diet: Gluten Free
Description
This delicious sweet potato toast is a grain free twist on the classic avocado toast. This dish is great for breakfast, lunch or a hearty snack.
Ingredients
For the Sweet Potato Toast:
- 1 large sweet potato, cut into rounds or oval slices (skins on)
- 2 Tbsp. avocado oil
- sea salt, to taste
- freshly ground black pepper, to taste
For the rest of the Toast:
- 4 eggs, organic and pasture-raised (preferably)
- 1 avocado, mashed
- 2 Tbsp. chives, minced
- 6 Tbsp. salsa (optional topping)
- 1 tsp. Everything but the Bagel seasoning (optional topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Add water to a medium saucepan (enough to cover your eggs) and bring it to a boil with a pinch of sea salt. Place the eggs in the water and turn it to a low boil. Cook for 15 minutes.
- Wash the sweet potatoes and slice it into toast (you can do rounds or slice it lengthwise into ovals). Leave the skin on!
- Rub both sides of the sweet potato with oil and season with salt and pepper. Place them on the parchment lined baking sheet and bake for 15 minutes.
- Fill a bowl full of ice water. Once the eggs are done cooking, place them in the ice bath to cool for 5 minutes. Peel and slice the hard-boiled eggs to top the the toast.
- Top each of the sweet potato toasts with some mashed avocado and egg slices. Sprinkle with a little chopped chives or some Everything but the Bagel seasoning or salsa (optional).
Notes
- To save prep and cook time, make the hard-boiled eggs ahead of time or buy them. You can also make the sweet potato toast ahead of time and then just warm it before assembling.
- This recipe can stretch to serve 4 people, if you’re having other items along with it (e.g. fresh fruit, yogurt, mixed greens, etc.).