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
Scale
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.).