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.
- 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)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.