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–+ servings

Sweet Potato Avacodo Toast with Poached Eggs

Say hello to a vibrant, whole-food alternative for grains: Sweet Potato Avocado with Poached Eggs
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast, Lunch
Cuisine Dairy Free, Gluten Free, Mediterranean, Paleo
Servings 1
Calories 384 kcal

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
Keyword Avocado, Easy, Gluten-free, Good Fats, Gut health, Healthy Fats, Healthy Meals, Immunity, Sweet Potato
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