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Sweet Potato and Avocado Breakfast “Toast”

This hearty and satisfying breakfast recipe will get your day off to a great start. Although it can be prepared in 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 airtight container, and then pop them under the broiler or in a toaster oven to warm through before serving.

Sweet Potato and Avocado Breakfast “Toast”

Ingredients

  • 1-2 medium sweet potatoes, sliced ¼” thick (8 slices total)
  • 2 Tablespoons extra virgin olive oil, divided
  • 8 large eggs
  • 2 ripe avocadoes
  • 1 medium tomato, seeded and diced
  • 1/2 cup fresh cilantro, chopped
  • 3 Tablespoon fresh lime juice
  • Sea salt and black pepper, to taste
  • Smoked paprika, for garnish (optional)

Directions

  1. Preheat oven to 425 degrees F and place a wire rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.
  2. While the oven is heating, mash the avocadoes in a medium bowl with a fork. Add tomatoes, cilantro, and lime juice. Season with salt and back pepper, to taste, and stir to combine. Set aside.
  3. Arrange the sweet potato slices on the prepared wire rack and place in the preheated oven for 15-20 minutes or until slices are fork-tender, turning once halfway through cooking. Remove from oven and set aside.
  4. While the sweet potato slices are cooking, heat half the olive oil in a large non-stick sauté pan over medium-low heat. Add 4 eggs and season with salt and black pepper, to taste.
  5. Cover the 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. Repeat with the remaining 4 eggs.
  6. To serve, top each sweet potato slice with a spoonful of fresh guacamole and a warm sunny-side-up egg. Sprinkle with smoked paprika, if desired.

Carma's Cookery Creative Cooking Tips

  • Don’t like your eggs sunny side up? Try this recipe with your eggs over hard, scrambled or even poached.
  • Like your guacamole spicey? Add in some red pepper flakes.
  • Avocados not in season? Use store-bought guacamole. I’ve found that the frozen varieties often taste better than the refrigerated ones.

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About the author

Carma Spence has been experimenting in the kitchen since she was four years old and loves trying out new recipe ideas. She is the author of Bonkers for Bundt Cakes and Your Perfect Pie, as well as author and contributor to several more non-food-related books. With Carma's Cookery, she is taking her passion for empowering people and blending it with her passion for cooking, gift-giving and entertaining.