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Sweet Potato and Avocado Breakfast “Toast”
Sweet Potato and Avocado Breakfast “Toast”
This hearty and satisfying breakfast recipe will get your day off to a great start. Although it can be prepared in 30 minutes, you can save even more time on busy weekday mornings by roasting a large batch of sliced sweet potatoes ahead of time. Simply store the pre-cooked slices in the refrigerator in an airtight container, and then pop them under the broiler or in a toaster oven to warm through before serving.
Ingredients
- 1-2 medium sweet potatoes sliced ¼” thick (8 slices total)
- 2 tablespoons extra virgin olive oil divided
- 8 large eggs
- 2 ripe avocadoes
- 1 medium tomato seeded and diced
- ½ cup fresh cilantro chopped
- 3 tablespoons fresh lime juice
- 1 teaspoon red pepper flakes
- Sea salt and black pepper to taste
- Smoked paprika for garnish (optional)
Instructions
- Preheat oven to 425°F and place a wire rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.
- While the oven is heating, mash the avocadoes in a medium bowl with a fork. Add tomatoes, cilantro, lime juice, and red pepper flakes. Season with salt and back pepper, to taste, and stir to combine. Set aside.
- Arrange the sweet potato slices on the prepared wire rack and place in the pre-heated oven for 15-20 minutes or until slices are fork tender, turning once halfway through cooking. Remove from oven and set aside.
- While the sweet potato slices are cooking, heat half the olive oil in a large non-stick sauté pan over medium-low heat. Add 4 eggs and season with salt and black pepper, to taste.
- Cover pan and cook until the whites are set and the yolks are done to the desired consistency, around 3-5 minutes. Remove lid and transfer eggs to a plate and keep warm. Repeat with the remaining 4 eggs.
- To serve, top each sweet potato slice with a spoonful of fresh guacamole and a warm sunny-side-up egg. Sprinkle with smoked paprika, if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 424kcal (21%)Carbohydrates: 23g (8%)Protein: 16g (32%)Fat: 31g (48%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.04gCholesterol: 372mg (124%)Sodium: 191mg (8%)Potassium: 922mg (26%)Fiber: 9g (38%)Sugar: 4g (4%)Vitamin A: 9247IU (185%)Vitamin C: 20mg (24%)Calcium: 93mg (9%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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