Sweetpotato "Toast" with Poached Eggs

Print Recipe

Shared with us by the North Carolina Egg Association

Course: Breakfast

Cuisine: American

Keyword: breakfast, eggs, nc egg association, sweetpotatoes

Servings:

Calories: 331kcal

Ingredients

2 Large sweetpotato
1 tbsp white vinegar
4 eggs
1 cup alfalfa sprouts
1 tsp salt & pepper

Guacamole

2 avocados pitted & peeled
2 Tbsp lime juice fresh squeezed
2 Tbsp cilantro finely chopped
1 tsp salt
½ tsp pepper
¼ cup red onion diced
1 jalapeño (optional) seeded and diced

Instructions

SLICE sweet potato into 1/4-inch thick slices. Pat dry.
TOAST slices in toaster oven or in toaster for about 10 minutes, repeating the toasting process if necessary, until golden and potato is tender.
GUACAMOLE: Mash together avocados, lime juice, olive oil, salt and pepper. Stir in red onion, jalapeño and cilantro.
MEANWHILE, in saucepan set over medium heat, pour in enough water to come three inches up side; add vinegar and bring to simmer over medium-high heat.
CRACK eggs into small dish; slide, one at a time, into simmering water. Cook for 3 to 4 minutes or until desired doneness. Remove with slotted spoon; blot on paper towels.
TOP sweet potato toasts with guacamole and alfalfa sprouts. Top with poached eggs. Sprinkle with salt and pepper.

Notes

Pro Tips

This breakfast is naturally gluten- and dairy-free.

Serve with sriracha or hot sauce if desired.

Nutrition Facts

Sweetpotato "Toast" with Poached Eggs

Serving Size

1 slice

Amount per Serving

Calories

331

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.02

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

164

Sodium

1296

Potassium

975

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

16481

330

Vitamin C

Calcium

Iron

Net Carbohydrates

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition