Sweet Potato Toast with Eggs and Avocado

Name: Sweet Potato Toast with Eggs and Avocado
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings
Cuisine: North American
Ingredients: 1½ medium sweet potatoes, sliced lengthwise; 4 large eggs; ½ avocado; 100 g cherry tomatoes; ¾ tsp everything bagel seasoning; 1 tsp canola or avocado oil

Thick slices of sweet potato toasted until tender stand in for bread under avocado and fried eggs. Naturally gluten-free and dairy-free.

366calories

16 gprotein
36 gcarbs
18 gfat
8 gfibre

per serving

Prep: 5 min
Cook: 12 min
Serves: 2
Cost: $2.31/serving

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Servings

Fit to my macros

g protein per serving

Units

Method

Scrub the sweet potato and cut it lengthwise into slices about 6 mm (1/4 inch) thick.
Toast the slices in a toaster on high for 3 to 4 cycles, until tender when pierced with a fork. Or cook them in a skillet with the oil over medium heat for about 4 minutes per side, covered.
Heat a non-stick skillet over medium heat and fry the eggs for about 3 minutes, until the whites are set. Cover with a lid for firmer yolks.
Mash the avocado with a pinch of salt and halve the cherry tomatoes.
Spread the avocado over the sweet potato slices, top with the eggs and tomatoes and sprinkle with everything seasoning.