Description
A nutritious and vibrant meal option for breakfast or a snack, combining sweet potatoes, avocados, and eggs for a balanced dish.
Ingredients
Scale
- 1 medium sweet potato
- 1 ripe avocado
- 2 eggs
- Salt and pepper to taste
- Red pepper flakes (optional)
- Lemon juice (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the sweet potato into 1/4 inch thick rounds and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for about 20-25 minutes until tender.
- While the sweet potato is roasting, bring a small pot of water to a boil and gently add the eggs. Boil them for about 6-7 minutes for soft-boiled eggs, then transfer them to an ice bath to cool.
- Mash the avocado in a bowl, adding salt, pepper, and lemon juice to taste.
- Once the sweet potato is done, top each round with mashed avocado and peel the eggs, placing them on top of the avocado.
- Sprinkle with red pepper flakes if desired. Serve immediately.
Notes
Serve warm with a drizzle of olive oil or extra lemon juice. Great with fresh fruit or a green salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 160mg
Keywords: Avocado, Sweet Potato, Toast, Healthy Breakfast, Snack, Vegetarian
