Description
Easy Sweet Potato Toast with Mashed Avocado and Eggs is a vibrant, nutrient-rich breakfast that combines the natural sweetness of roasted sweet potatoes with creamy avocado and perfectly cooked eggs. This dish not only pleases the palate but also fuels your day with wholesome goodness. Perfect for busy mornings or leisurely brunches, it’s an easy way to elevate your breakfast game while impressing family and friends.
Ingredients
Scale
- 2 medium sweet potatoes (about 300g each)
- 2 ripe avocados
- 4 large eggs
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice sweet potatoes into half-inch thick pieces, arrange on the baking sheet, brush both sides with olive oil, and season with salt.
- Roast sweet potatoes in the preheated oven for 25-30 minutes, flipping halfway through until tender and golden brown.
- In a bowl, mash the ripe avocados with salt and pepper to taste.
- Cook eggs to your preference (sunny-side up or scrambled) in a frying pan over medium heat.
- Once sweet potatoes are roasted, spread mashed avocado on each slice and top with an egg. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 toast (180g)
- Calories: 320
- Sugar: 2g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 186mg