Description
Easy Sweet Potato Toast with Mashed Avocado and Eggs is a vibrant and nutritious breakfast that elevates your morning routine. Featuring roasted sweet potato slices topped with creamy avocado and perfectly cooked eggs, this dish combines delicious flavors and textures. Packed with vitamins, healthy fats, and protein, it’s an ideal choice for brunch or a quick weekday meal. Get ready to impress your taste buds with this easy-to-make delight!
Ingredients
Scale
- 2 medium sweet potatoes (sliced into ½-inch thick rounds)
- 1 ripe avocado (mashed)
- 2 large eggs
- 1 tbsp olive oil
- Salt and pepper (to taste)
- 1 tsp lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potato slices with olive oil, salt, and pepper; arrange on a parchment-lined baking sheet.
- Roast for 25 minutes until tender.
- While roasting, mash the avocado with lemon juice in a bowl.
- Cook eggs sunny-side-up or poached in a skillet over medium heat.
- Once sweet potatoes are done, top each slice with mashed avocado and an egg.
Nutrition
- Serving Size: 1 toast (1 slice sweet potato + toppings)
- Calories: 290
- Sugar: 3g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 186mg
Keywords: Customize your toast by adding toppings such as crumbled feta or cherry tomatoes. Store leftovers in an airtight container for up to three days; reheat in the oven for optimal crispiness.