Sweet potato toast spread with avocado and topped with a fried egg is a healthy and hearty breakfast to fuel your day.
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This hearty and satisfying breakfast recipe will get your day off to a great start. I got the idea when my daughter sent me a photo of the amazing looking avocado dish she put together. She completely winged it with the different things she had on hand.
I decided to search around for a similar recipe, and I came across this one from Kristin at Iowa Girl Eats. I made a few changes, and I am in love with this breakfast! I have even made it when I’ve craved breakfast for dinner and it always hits the spot.
Sweet Potato Avocado & Egg “Toast”
This faux toast can be prepared in just about 30 minutes. You can save even more time on busy weekday mornings by roasting a large batch of sliced sweet potatoes ahead of time. Simply store the pre-cooked slices in the refrigerator in an air-tight container, and then pop them in the toaster to warm through before serving.
Ingredients:
2 medium sweet potatoes, sliced ¼” thick (8 slices total)
8 large eggs
Cooking spray
2 ripe avocadoes
1 medium tomato, seeded and diced
3 tbsp. fresh lime juice
½ cup fresh cilantro, chopped
1 tsp. red pepper flakes
Salt and black pepper, to taste
Smoked paprika, for garnish (optional)
Preheat oven to 425°F and place a wire rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.
While the oven is heating, mash the avocadoes in a medium bowl with a fork. Add tomatoes, cilantro, lime juice, and red pepper flakes. Season with salt and pepper, to taste, and then stir to combine. Set aside.
Arrange the sweet potato slices on the prepared wire rack and place in the pre-heated oven for 15-20 minutes or until the slices are fork tender, turning once halfway through cooking. Remove from the oven and set aside.
While the sweet potato slices are cooking, spray a large non-stick sauté pan with cooking spray over medium-low heat. Add eggs and season with salt and black pepper, to taste.
Cover pan and cook until the whites are set and the yolks are done to the desired consistency, around 3-5 minutes. Remove the lid and transfer the eggs to a plate and keep warm.
To serve, top each sweet potato slice with a spoonful of fresh guacamole and a warm egg. Sprinkle with smoked paprika, if desired.
If you like this gluten-free recipe, be sure to check out some of my others:
Gluten-Free Pumpkin Pancakes
Air Fryer Sweet Potatoes
Avocado Deviled Eggs
Sunny-Side Up Pepper Eggs
I know you’ll enjoy this sweet potato “toast” topped with avocado and a fried egg for a gluten-free and low-calorie Keto breakfast.
When you make this delicious and healthy breakfast, leave me a comment below and let me know how it turned out!
Sweet Potato Avocado Egg "Toast"
Ingredients
- 2 medium sweet potatoes sliced ¼ inch thick 8 total
- 8 large eggs
- cooking spray
- 2 ripe avocados
- 1 medium tomato seeded & diced
- 3 tbsp fresh lime juice
- ½ cup chopped cilantro
- 1 tsp red pepper flakes
- salt & pepper to taste
- paprika optional garnish
Instructions
- Preheat oven to 425°F and place a wire rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.
- While the oven is heating, mash the avocadoes in a medium bowl with a fork. Add tomatoes, cilantro, lime juice, and red pepper flakes. Season with salt and pepper, to taste, and stir to combine. Set aside.
- Arrange the sweet potato slices on the prepared wire rack and place in the pre-heated oven for 15-20 minutes or until slices are fork tender, turning once halfway through cooking. Remove from oven and set aside.
- While the sweet potato slices are cooking, spray cooking spray in a large non-stick sauté pan over medium-low heat. Add 4 eggs and season with salt and black pepper, to taste.
- Cover pan and cook until the whites are set and the yolks are done to the desired consistency, around 3-5 minutes. Remove lid and transfer eggs to a plate and keep warm.
- To serve, top each sweet potato slice with a spoonful of fresh guacamole and a warm fried egg. Sprinkle with paprika, if desired.