Sweet Potato Egg Toasts

In recent years, the breakfast landscape has shifted dramatically, moving towards dishes that are not only delicious but also packed with nutrients. One dish that beautifully embodies this trend is the Savory-Sweet Sweet Potato Egg Toasts. This innovative recipe combines the natural sweetness of roasted sweet potatoes with the richness of eggs and the creaminess of avocado, creating a harmonious blend of flavors and textures that is sure to satisfy your morning cravings.

Start your day with a nutritious twist on breakfast by trying Savory-Sweet Sweet Potato Egg Toasts. This easy recipe features roasted sweet potatoes topped with creamy avocado and perfectly cooked eggs for a delicious balance of flavors. Packed with vitamins and healthy fats, these toasts are not only satisfying but also versatile enough to enjoy any time of day. Customize with your favorite spices, herbs, or toppings for a delightful meal that nourishes your body.

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Ingredients

2 medium-sized sweet potatoes

4 large eggs

1 ripe avocado

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

Fresh cilantro or parsley for garnish

Red pepper flakes (optional, for a spicy kick)

Lemon juice (for seasoning the avocado)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will ensure it's hot enough for roasting the sweet potatoes to perfection.

Prepare the Sweet Potatoes: Wash the sweet potatoes under cold water and scrub them to remove any dirt. Slice each sweet potato into 1/2-inch thick rounds. Keeping the skin on is recommended for added texture and nutritional benefits.

Roast the Sweet Potatoes: Line a baking sheet with parchment paper for easy cleanup. Arrange the sweet potato slices in a single layer on the sheet. Drizzle with olive oil, then sprinkle on the garlic powder, smoked paprika, salt, and freshly cracked pepper. Toss the slices gently to ensure they are evenly coated. Roast in the preheated oven for 25-30 minutes, flipping the slices halfway through the cooking time, until they are tender and the edges are slightly crispy.

Cook the Eggs: While the sweet potatoes are roasting, prepare the eggs according to your preference: poached, fried, or scrambled. For poached eggs, fill a pot with water and bring it to a gentle simmer. Crack each egg into a small bowl, then carefully slide them into the simmering water one at a time. Cook for about 3-4 minutes for a runny yolk or a few additional minutes for firmer yolks. Use a slotted spoon to remove the eggs and let them drain briefly on a paper towel.

Mash the Avocado: In a small bowl, mash the ripe avocado with a fork until creamy. Squeeze in some lemon juice and season with salt and pepper to taste. Mix well to combine into a smooth spread.

Assemble the Toasts: Once the sweet potato slices are roasted, take them out of the oven. Generously spread the creamy avocado mixture over each slice. Top each with a poached egg and garnish with fresh cilantro or parsley. If you enjoy a bit of heat, sprinkle a few red pepper flakes on top.

Serve: Arrange the toasts on a beautiful serving platter. Serve immediately while the sweet potatoes are warm and the eggs are perfectly runny for the best experience!

Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings

Presentation Tips: For an added touch, drizzle a little extra olive oil over the finished toasts and place a few extra herbs around the platter for a pop of color. Enjoy!