Sweet Potato Toast with Avocado and Egg
September 23, 2019
Some foods encapsulate the culinary preferences of an entire generation, or at least, the foodie mood of the country’s major urban centers. Avocado toast may be the most accurate depiction of the real-food movement embraced by millennials and other generations.
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 often include heirloom tomatoes, balsamic glaze, micro greens, eggs with an oozing yolk, pan-seared buttered mushrooms, and more.
Thinly sliced sweet potatoes are an easy, whole-food alternative for gluten-free or grain-free folks who’d rather skip griddled or oven-crisped crackly country, sourdough, or peasant bread. While you might miss the melba toast-like crispness from the bread, you’ll gain a naturally sweet edge from the potato bed that complements the creamy lusciousness of the avocado.
We topped our sweet potato avocado toast with a sunny-side-up egg fried in Primal Kitchen Avocado Oil until its edges were lightly bronzed and crusty, but the canary yolk still drips when pierced. Sprinkle this toast with everything bagel seasoning and add a drizzle of avocado oil. Allow this delectable 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
breakfast, lunch, avocado toast, sweet potato
Our sweet potato avocado toast is topped with a sunny side up egg fried in avocado oil until its edges are lightly bronzed and the canary yolk still drippy when pierced. Drizzle with avocado oil to allow the combination to linger on your tongue, and you have a well-rounded Whole30-Approved meal ready in 30 minutes.
1 large sweet potato
3 tablespoons Primal Kitchen Avocado Oil
Salt and pepper to taste
1 large avocado, mashed
2 teaspoons everything bagel seasoning
1 tablespoon fresh cilantro leaves
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. If the slices are 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 the potatoes are tender; flip potatoes once halfway through cooking. Remove potatoes from the oven and allow to cool a bit before adding toppings.
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, or about after 2 to 2 ½ minutes.
Remove from heat.
Spread 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 avocado oil, and enjoy!
Calories 249, Carbs 13 grams, Fat 18 grams, Protein 8 grams
You might also like these other recipes using avocados: