Description
Enjoy a delicious and nutritious breakfast with this recipe for Sweet Potato Toast topped with Fried Eggs and creamy avocado. This gluten-free and vegetarian dish is easy to make and perfect for a satisfying morning meal.
Ingredients
Scale
Sweet Potato Toast:
- 1 large sweet potato
- Cooking spray
- Salt and pepper to taste
Fried Eggs:
- 1 tablespoon butter
- 4 eggs
Additional Toppings:
- 1 avocado
- Crushed red pepper for serving
- Chopped parsley for serving
Instructions
- Slice the Sweet Potato: Using a large sharp knife, slice the sweet potato lengthwise into 1/4″-1/3″ thick slices.
- Prepare Sweet Potato Toast: Spray the sweet potato slices with cooking spray, season with salt and pepper, and toast in a toaster oven until fork-tender.
- Fry the Eggs: Heat butter in a skillet, crack eggs, and fry until desired doneness.
- Prepare Avocado Mash: Mash avocado and season with salt and pepper.
- Assemble: Spread avocado on sweet potato slices, top with fried eggs, crushed red pepper, and parsley.
Notes
- Storage: Leftover sweet potato toast can be refrigerated for 2-3 days.
- Reheat: Reheat in a toaster oven at 350F for 5 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 439 kcal
- Sugar: 6g
- Sodium: 259mg
- Fat: 29g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 342mg
