If there are foods that can encapsulate the culinary preferences of an entire generation, or at least the foodie mood shared in the country’s major urban centers, avocado toast may be the most accurate depiction of the real-food movement embraced by millennials. Conceptually simple, in its purest form, avocado toast is simply toasted bread topped with mashed avocado and maybe some sea salt and a spritz of fresh lemon. More elaborate restaurant and Instagram influencer creations can include heirloom tomatoes, balsamic glaze, microgreens, egg with oozing yolk, pan-seared buttered mushrooms, and more. These aren’t dainty crostini made to be crunched discreetly at a cocktail party, but rather open-faced sandwiches designed to be cut with a knife and piled onto a fork for a hearty bite.
For those millennials and other generations of gluten-free or grain-free devotees who prefer not to build their avocado toast with griddled or oven-crisped crackly country, sourdough, or peasant bread, thinly sliced sweet potatoes can provide a whole foods alternative. You might miss the melba toast-like crispness from the bread, but you’ll gain a naturally sweet edge from the potato bed that compliments the creamy lusciousness of the avocado. We topped our sweet potato avocado toast with a sunny side up egg fried in avocado oil until its edges were lightly bronzed and crusty but canary yolk still drippy when pierced. Sprinkle with everything but the bagel seasoning, a brash and heady flavor enhancer also favored by millennials, and a drizzle of extra virgin avocado oil to allow the combination to linger on your tongue, and you have a well-rounded, Whole30-Approved meal ready in 30 minutes.
Sweet Potato Toast with Avocado and Egg
Time: 30 minutes
- 1 large sweet potato
- 2 tablespoons Primal Kitchen Avocado Oil
- 4 eggs
- Salt and pepper to taste
- 1 container Medlie Avocado Greens Veggie Mash
- 2 teaspoons Trader Joe’s Everything but the Bagel Seasoning
- 1 tablespoon fresh cilantro leaves
- 1 tablespoon Primal Kitchen Extra Virgin Avocado Oil
- Cut sweet potatoes into ¼-inch to ⅓-inch slices. Use a sharp knife to cut the potatoes down the center, or you can use a mandoline to create even slices.
- If the slices are too thin, they won’t retain their shape when cooked, and if they’re too thick, they won’t cook fast enough.
- Preheat oven or toaster oven to 450ºF. Place sweet potato slices on a nonstick baking sheet (you might still want to spray the sheet with a little bit of avocado oil spray to make sure nothing sticks).
- Drizzle 1 tablespoon of avocado oil equally over 4 slices of sweet potato.
- Toast sweet potato slices for 15 to 20 minutes, or until potatoes are fork tender; flip potatoes once halfway through cooking. Remove potatoes from oven and allow to cool a bit before adding toppings.
- Meanwhile, heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Crack in 4 eggs (depending on how many toasts you’re making). Season with salt and pepper to taste.
- Cook eggs until the whites are completely set but the yolks are still runny, about 2 to 2 ½ minutes. Remove from heat.
- Spread Medlie avocado mash (or mashed avocado) onto each sweet potato slice.
- Top each toast with a fried egg, a sprinkle of everything but the bagel seasoning, and fresh cilantro leaves. Drizzle with a bit of extra virgin avocado oil, and enjoy!
Nutritional information (per serving):
Carbs: 13 grams
Fat: 18 grams
Protein: 8 grams
Nutritional information calculated using Cronometer.
You might also like these other recipes using avocados: