Sweet Potato Toast with Avocado and Eggs
Sweet Potato Toast with Avocado and Eggs is a nutritious and delicious dish that combines the earthy sweetness of roasted sweet potatoes with creamy avocado and perfectly poached eggs. Ideal for breakfast, brunch, or a light meal, this vibrant gluten-free recipe can be easily customized with your favorite toppings. Enjoy this colorful toast that not only tantalizes your taste buds but also fuels your day!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten-free
Ingredients
Scale
- 2 medium sweet potatoes (about 400g)
- 2 ripe avocados
- 4 large eggs
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp lemon juice
- 1 tsp red pepper flakes (optional)
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C). Wash and slice sweet potatoes into half-inch thick rounds.
- Place sweet potato slices on a parchment-lined baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Roast for 25-30 minutes until tender and caramelized.
- In a bowl, mash ripe avocados with salt, pepper, and lemon juice until smooth yet chunky.
- Cook eggs to your preference—poach or fry them until yolks are runny.
- Assemble by spreading mashed avocado on each sweet potato slice and topping with an egg. Sprinkle with red pepper flakes if desired.
- Serve immediately, garnished with extra lemon juice or olive oil if you like.
Nutrition
- Serving Size: 1 toast (2 slices of sweet potato topped with avocado and egg)
- Calories: 420
- Sugar: 4g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 370mg