Sweet Potato Toast with Avocado
Lengthwise slabs of sweet potato roasted until tender and lightly caramelized, topped with smashed avocado, a fried egg, and fresh herbs. A nourishing Whole30-compliant breakfast that requires no bread.
Ingredients
- 1 large large sweet potato, sliced lengthwise 1/4-in thick
- 2 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1 ripe avocado, halved and pitted
- 2 tsp fresh lemon juice
- 2 large eggs
- 1/4 tsp red pepper flakes
- 2 tbsp fresh cilantro (or parsley), roughly chopped
Instructions
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1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2
Brush both sides of the 1 large sliced lengthwise 1/4-in thick large sweet potato slices with 2 tbsp extra-virgin olive oil and season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Arrange in a single layer on the prepared sheet.
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3
Roast for 20 to 25 minutes, flipping once halfway through, until the slices are tender when pierced and lightly golden on both sides.
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4
While the sweet potato roasts, scoop the flesh from 1 halved and pitted ripe avocado into a small bowl. Add 2 tsp fresh lemon juice and a pinch of salt. Mash to your desired texture.
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5
Cook 2 large eggs to your liking in a small nonstick skillet over medium heat with a drop of olive oil — sunny-side-up or over-easy both work well.
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6
Spread the mashed avocado generously over the roasted sweet potato slices. Top each with a fried egg, a sprinkle of 1/4 tsp red pepper flakes, and 2 tbsp roughly chopped fresh cilantro (or parsley). Serve immediately.