Sweet Potato and Avocado Breakfast “Toast”

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Paleo Pescetarian Vegetarian No Leftover Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Sweet Potatoes, Tomato, Cilantro, Cooking Spray, Avocados, Red Pepper Flakes, Extra Virgin Olive Oil, Smoked Paprika

Sweet Potato and Avocado Breakfast “Toast”

Ingredients

2 sweet potatoes ⚠

1 tomato ⚠

1 bunch cilantro ⚠

cooking spray ⚠

2 avocados ⚠

3 tablespoons lime juice

1 teaspoon red pepper flakes ⚠

1 teaspoon sea salt, to taste

¾ teaspoon ground black pepper, to taste

2 tablespoons extra virgin olive oil ⚠

8 large eggs

smoked paprika, optional ⚠

Instructions

1. Slice sweet potatoes into 1/4 inch thick slices. Seed and dice tomato. Chop cilantro.

2. Preheat oven to 425F. Place a wire rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.

3. While the oven is heating, mash avocados in a medium bowl with a fork. Add tomatoes, cilantro, lime juice, and red pepper flakes.

4. Season with 1/3 of the salt and black pepper, to taste, and stir to combine. Set aside.

5. Arrange the sweet potato slices on the prepared wire rack and place in oven for 15-20 minutes or until slices are fork-tender, turning once halfway through cooking.

6. Remove from oven and set aside.

7. While the sweet potato slices are cooking, heat half the olive oil in a large non-stick sauté pan over medium-low heat.

8. Add half of the eggs and season with 1/3 of the salt and black pepper, to taste.

9. Cover pan and cook until the whites are set and the yolks are done to the desired consistency, around 3-5 minutes.

10. Remove lid and transfer eggs to a plate and keep warm. Repeat with the remaining eggs.

11. 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. Enjoy!