This hearty and satisfying breakfast sweet potato toast 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.
Ingredients for Recipe:
- 1-2 medium sweet potatoes, sliced ¼” thick (8 slices total)
- 8 large eggs
- 2 ripe avocadoes
- 1 medium tomato, seeded and diced
- 1/2 cup fresh cilantro, chopped
- 3 tbsp fresh lime juice
- 1 tsp red pepper flakes
- 2 tbsp extra virgin olive oil, divided
- Sea salt and black pepper, to taste
- Optional: Smoked paprika, for garnish
How to Make Sweet Potato Toast:
Step 1:
Preheat the oven to 425°F and place a wire rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.
Step 2:
While the oven is heating, mash the avocadoes in a medium bowl with a fork. Add tomatoes, cilantro, lime juice, and red pepper flakes. Season with salt and back pepper, to taste, and stir to combine. Set aside.
Step 3:
Arrange the sweet potato slices on the prepared wire rack and place them 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.
Step 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.
Step 5:
Cover 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.
Step 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. Enjoy this healthy breakfast toast!
Other Breakfast Recipes:
Mexican breakfast recipe – Huevos Rancheros
Cloud eggs recipe – Cloud Eggs for Breakfast
Steel-cut oats recipe – Instant Pot Steel Cut Oats Breakfast Bowls
Polenta recipe – Grilled Polenta Crostini
Sweet Potato Toast with Avocado and Egg
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Loading...Sweet potato toast recipe with avocado and egg, hearty, healthy, and easy to make, satisfying breakfast for busy weekday mornings.
Ingredients
- 1-2 medium sweet potatoes, sliced ¼” thick (8 slices total)
- 8 large eggs
- 2 ripe avocadoes
- 1 medium tomato, seeded and diced
- 1/2 cup fresh cilantro, chopped
- 3 tbsp fresh lime juice
- 1 tsp red pepper flakes
- 2 tbsp extra virgin olive oil, divided
- Sea salt and black pepper, to taste
- Optional: Smoked paprika, for garnish
Instructions
Preheat the oven to 425°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, lime juice, and red pepper flakes. 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 them 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 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. Enjoy!
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