Sweet Potato “Toast” with Avocado and Eggs
A wonderfully fresh take on Avocado Toast that’s colorful, flavorful and a nice balance of macros (if you’re looking for that!). Kids and adults alike loved this one. A great option for Breakfast, Lunch or Dinner!
Serves 2
Ingredients:
“Toast”:
1 sweet potato, peeled, ends trimmed and sliced lengthwise into 4 slices
Olive oil
Kosher salt
Black pepper
Avocado Mixture:
2 avocados, pits removed and diced
1 Tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper
2 tsp dried basil
Scrambled Eggs:
4 eggs, scrambled
½ tsp kosher salt
¼ tsp black pepper
1/4 cup shredded cheese (optional)
Hot sauce, optional
Chives, diced, for garnish
Directions:
Preheat oven to 400 degrees.
Lay 4 slices of sweet potato on a baking sheet, lined with parchment paper or nonstick spray. Drizzle with olive oil and sprinkle with kosher salt and black pepper. Bake for 15-20 minutes or until starting to slightly brown. You want the sweet potato to be nicely cooked and warmed but not too soft. While sweet potatoes are cooking, prepare avocado mixture and scrambled eggs.
In a small bowl, mix together avocado, oil, salt & pepper, and dried herbs. Set aside.
In a small bowl, whisk together eggs, salt and & pepper. If using cheese, you can also add at this point. Whisk until eggs are broken down. Cook mixture in a nonstick skillet over medium high heat. Use a spatula to move consistently, pulling eggs along edges of pan towards center to cook throughout. Cook for 5-6 minutes or until cooked and not runny. Be careful to not overcook.
To plate, lay two sweet potato slices on each plate. Top each sweet potato with ¼ of the avocado mixture. Top with ¼ of the scrambled egg mixture. Repeat on remaining sweet potato slices. Top with a few dashes of hot sauce and diced chives.