Sweet Potato Toast with Avocado and Eggs Recipe

Introduction

This vibrant sweet potato toast topped with creamy avocado and perfectly cooked eggs makes for a nutritious and satisfying meal. It’s quick to prepare and packed with flavors that brighten up your breakfast or brunch. Enjoy a delicious twist on traditional toast with this wholesome recipe.

Ingredients

• 1 large sweet potato (scrubbed clean and sliced lengthwise)
• 1 tbsp. oil (olive or coconut oil)
• 1 garlic clove (smashed)
• 1 avocado
• ½ tbsp. lemon juice
• ¼ tsp sea salt
• ¼ tsp chili flakes
• 4 eggs

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Arrange the sweet potato slices on the baking sheet. Brush one side with oil, flip them over, and brush the other side as well.
3. Step 3: Bake for 30 minutes, flipping the slices over after 20 minutes to ensure even cooking.
4. Step 4: When the sweet potato slices come out of the oven, rub them gently with the smashed garlic clove for added flavor.
5. Step 5: In a bowl, mash the avocado with lemon juice, sea salt, freshly ground pepper, and chili flakes until well combined.
6. Step 6: Spread the mashed avocado onto the warm sweet potato slices.
7. Step 7: Cook the eggs to your liking—fried eggs with runny yolks work especially well. Serve the eggs on top of the avocado-covered sweet potato toast.

Tips & Variations

• For extra protein, sprinkle some crumbled feta or goat cheese on top of the avocado before adding the eggs.
• Add fresh herbs like cilantro or chives to the mashed avocado for a burst of fresh flavor.
• If you prefer a spicier kick, increase the chili flakes or add a drizzle of hot sauce.
• To make it vegan, substitute the eggs with sautéed mushrooms or roasted chickpeas.

Storage

Store any leftover sweet potato slices separately from the avocado mixture in airtight containers in the fridge for up to 2 days. The avocado mixture is best used fresh to avoid browning, but adding lemon juice helps slow this process. Reheat the sweet potato slices in the oven to keep them crisp; avoid microwaving to prevent sogginess. Assemble with fresh avocado and eggs when ready to serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, regular potatoes can be sliced and used similarly, but sweet potatoes offer a naturally sweeter taste and slightly softer texture when baked.

How do I know when the sweet potato slices are done baking?

The slices should be tender inside but hold their shape and have slightly crispy edges. You can test doneness by inserting a fork or knife into the thickest part—it should slide in easily.

Sweet Potato Toast with Avocado and Eggs Recipe

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★★★★★

4.9 from 137 reviews

This healthy and delicious recipe features roasted sweet potato slices topped with smashed avocado and perfectly cooked eggs. It’s a nutritious twist on traditional toast, offering a grain-free option that’s packed with flavor, healthy fats, and protein. Ideal for a hearty breakfast or brunch, this dish combines the natural sweetness of sweet potatoes with creamy avocado and savory eggs, seasoned with chili flakes and lemon juice for a zesty finish.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Sweet Potato Toast

• 1 large sweet potato, scrubbed clean and sliced lengthwise
• 1 tbsp olive or coconut oil
• 1 garlic clove, smashed

Avocado Topping

• 1 avocado
• ½ tbsp lemon juice
• ¼ tsp sea salt
• ¼ tsp chili flakes
• freshly ground black pepper, to taste

Eggs

• 4 eggs

Instructions

1. Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the sweet potato slices don’t stick during roasting.
2. Prepare and oil sweet potato slices: Arrange the lengthwise slices of sweet potato on the lined baking sheet. Brush one side generously with oil, then flip each slice and brush the other side to ensure even roasting.
3. Roast the sweet potatoes: Place the baking sheet in the oven and roast the sweet potato slices for 30 minutes total. Flip them halfway through, at the 20-minute mark, to achieve even cooking and a crispy texture on both sides.
4. Rub garlic on roasted sweet potatoes: Once the sweet potato toast is done and slightly cooled, rub each slice with the smashed garlic clove to infuse a subtle garlicky aroma and flavor.
5. Prepare avocado spread: In a bowl, mash the avocado with lemon juice, sea salt, freshly ground black pepper, and chili flakes until smooth and creamy. This adds a zesty and spicy dimension to the creamy avocado.
6. Assemble the toast: Spread the smashed avocado mixture evenly over each roasted sweet potato slice, creating a vibrant base for the eggs.
7. Cook and top with eggs: Cook the eggs to your preference—fried eggs with runny yolks are recommended for the best taste and texture. Place an egg atop each sweet potato toast slice with avocado and serve immediately.

Notes

• For the best results, select sweet potatoes that are firm and evenly shaped for uniform cooking.
• You can substitute lemon juice with lime juice for a different citrus note.
• Adjust chili flakes according to your spice preference or omit if you prefer a milder flavor.
• Eggs can be poached, scrambled, or boiled depending on your taste.
• This recipe is naturally gluten-free and can be made dairy-free by choosing coconut oil instead of butter.
• Leftover sweet potato slices can be stored in the refrigerator and gently reheated in a toaster or oven.

Keywords: sweet potato toast, avocado toast, baked sweet potatoes, healthy breakfast, gluten free breakfast, avocado eggs, easy brunch recipe