Say hello to a vibrant, whole-food alternative for a brilliant grain-free option—Sweet Potato Avocado Toast with Poached Eggs.
By using toasted sweet potato slices as a base, you’re adding a boost of beta-carotene, vitamin C, and complex carbohydrates that digest slowly for steady energy. Finished with creamy avocado and a perfect egg, it’s a sophisticated, colorful dish that’s naturally gluten-free and incredibly satisfying.
As a foodie, I love the crunch of toast, but as a holistic nutritionist, I love finding ways to pack more vegetables into every meal.
Using sweet potato slices instead of bread is one of my favorite “health hacks” when in comes to adding more veggies or when recommending gluten-free or paleo-friendly options. Sweet potatoes are rich in potassium and fiber, helping to support healthy blood pressure and digestion while providing a natural sweetness that pairs beautifully with savory toppings.
For this recipe, we’re using Herbamare—a brilliant blend of sea salt and organic herbs that adds a layer of “gourmet” flavor with zero effort. Whether you poach or soft-boil your egg, that runny yolk acts as a natural sauce for the sweet potato and avocado base.
Nutritionist Tip:
Don’t skip the baby spinach! Adding a handful of greens under your egg provides a dose of folate and iron, making this a truly complete, mineral-rich meal.
Don’t need to worry about going gluten-free and love sourdough bread? Check out this recipe here Avocado Toast with Poached Eggs
Sweet Potato Avacodo Toast with Poached Eggs
Say hello to a vibrant, whole-food alternative for grains: Sweet Potato Avocado with Poached Eggs
Equipment
- Toaster
- Slotted Spoon
- Medium Stainless Steel pot
- Chef knife
- Paper Towel
Ingredients
- 1/2 Sweet Potato Large, cut the long way
- 1/2 Avocado Small
- 2 Omega 3 eggs per serving
- Sea Salt I love Herbamare (to taste)
- Black pepper to taste
Instructions
- The Base: Slice your sweet potato lengthwise into 1/4 inch "planks."
- Pop them in the toaster (you may need 2-3 cycles) or broil in the oven until golden and tender.
- Mash your avocado with sea salt and pepper. Feel free to stir in garlic, onion, or a squeeze of lime for extra zing.
- Poach or soft-boil your egg until the whites are set but the yolk is still liquid gold.
- Layer the avocado (and spinach if using!) onto the sweet potato, top with the egg, and finish with a sprinkle of Sea Salt or Herbamare and red pepper flakes. Enjoy!
Notes
Optional: Red pepper flakes, baby spinach, lemon juice, or minced garlic.
Nutrition
Calories: 384kcalCarbohydrates: 32gProtein: 15gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 327mgSodium: 194mgPotassium: 990mgFiber: 10gSugar: 6gVitamin A: 16653IUVitamin C: 13mgCalcium: 95mgIron: 3mg
Tried this recipe?Let us know how it was!