Sweet Potato "Toast" with Avocado, Cucumber, Smoked Salmon and Poached Egg
Sweet potato toast is a healthy, blank canvas for breakfast. This version gives your morning a major boost with delicious, nutrient-dense toppings.
- 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 sliced)
- 2 eggs
- 1 cucumber (peeled and sliced)
- 5 oz package smoked salmon
- 1 tbsp avocado oil
- salt and pepper
- dill (for garnishment)
Instructions
- 1
Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a sharp knife or mandoline.
- 2
If using a toaster, place the sweet potato slices in the toaster and toast several times, or until cooked through.
- 3
If using the oven, preheat the oven to 400 degrees fahrenheit. Lightly oil both sides of the sweet potato slices, then place them on parchment paper on a baking sheet.
- 4
Bake for 30 minutes or until slightly toasted.
- 5
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).
- 6
Once the potato has cooked, add to a plate and top with sliced avocado, cucumber, smoked salmon and a poached egg.