Sweet Potato "Toast" with Avocado, Spinach, Prosciutto and Poached Egg
Sweet potato toast is a delicious and healthy gluten-free breakfast alternative. This version is topped with avocado, spinach, prosciutto and a poached egg.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 sweet potato
- 1 avocado (peeled and smashed)
- 1/2 cup baby spinach
- 4 slices prosciutto
- 4 eggs
- 2 tbsp avocado oil
- salt and pepper
- parsley (for garnishment)
Instructions
- 1
Preheat oven to 400 degrees fahrenheit.
- 2
Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a mandoline.
- 3
Lightly oil both sides of the sweet potato slices, then place on parchment paper on a baking sheet. Bake for 30 minutes or until slightly toasted.
- 4
While the potato is baking, bring a pot of water to a simmer. Crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl of room temperature water (while the potato is still baking).
- 5
Heat a skillet on medium heat with 1 tbsp of oil and cook the prosciutto for 1 minute on each side. Remove and place on a paper towel.
- 6
Once the potato has cooked, add to a plate and top with smashed avocado, baby spinach, a slice of prosciutto and a poached egg.