Description
Sweet potato toast topped with creamy avocado and perfectly cooked eggs is a nutritious, satisfying breakfast that can be enjoyed any time of day.
Ingredients
Scale
- 2 medium sweet potatoes
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 ripe avocados
- 4 eggs
- Optional toppings: chili flakes, microgreens, lemon juice
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the Sweet Potatoes: Wash and peel the sweet potatoes if desired. Slice them into 1/2-inch thick slices for even cooking.
- Season the Sweet Potatoes: Place the sweet potato slices on the prepared baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss until well coated.
- Roast Sweet Potatoes: Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown.
- Cook the Eggs: While the sweet potatoes roast, cook your eggs according to your preference (poached, fried, or scrambled).
- Assemble Your Toast: Top each roasted sweet potato slice with smashed avocado and your egg choice. Add any optional toppings before serving.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 186mg
Keywords: - Use firm sweet potatoes for best texture. - Ensure avocados are ripe for easy mashing. - Experiment with toppings like cherry tomatoes or feta cheese for added flavor.