Sweet Potato Toast with Avocado and Poached Egg
recipe

Delicious sweet potato toasts that offer a delightful alternative to traditional bread. These roasted sweet potato slices are topped with creamy avocado and perfectly poached eggs.
Preparation Time: 30 minutes
Serving Size: 2 servings

Ingredients:

- 1 large sweet potato
- 1 avocado
- 2 eggs
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- Lime juice (optional)
- Fresh cilantro (for garnish, optional)

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Peel the sweet potato and slice it into approximately 1 cm thick rounds.
3. Place the sweet potato slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20-25 minutes, until they are tender and golden brown.
4. While the sweet potatoes are roasting, prepare the poached eggs. Bring a pot of water to a simmer and add a splash of vinegar. Crack the eggs gently and slide them into the water. Cook the eggs for about 3-4 minutes, until the yolk is still soft.
5. At the same time, mash the avocado and season it with salt, pepper, and lime juice.
6. Remove the sweet potato slices from the oven, spread the avocado mixture on top, and place a poached egg on each slice.
7. Garnish with fresh cilantro and serve immediately.
Nutritional Information per Serving:
- Calories: 350 kcal
- Protein: 10 g
- Carbohydrates: 35 g
- Fat: 20 g
- Fiber: 8 g

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