Sweet Potato “Toast” with Poached Eggs

Sweet Potato “Toast” with Poached Eggs

Serving Size: 4

Qty Ingredient
1 large sweet potato, scrubbed
1 tablespoonswhite vinegar
4 EGGS
1 cupalfalfa sprouts
1/4 teaspooneach salt and pepper
2 ripe avocados, pitted and peeled
2 tablespoonsfresh lime juice
1 tablespoonsextra-virgin olive oil
1 teaspoonsalt
1/2 teaspoonpepper
1/4 cupdiced red onion
1 jalapeño pepper, seeded and diced
2 tablespoonschopped fresh cilantro

Directions:

  1. SLICE sweet potato into 1/4-inch thick slices. PAT dry.
  2. TOAST slices in toaster oven or in toaster for about 10 minutes, repeating the toasting process if necessary, until golden and potato is tender.
  3. GUACAMOLE: MASH together avocados, lime juice, olive oil, salt and pepper. STIR in red onion, jalapeño and cilantro.
  4. MEANWHILE, in saucepan set over medium heat, POUR in enough water to come three inches up the side; ADD vinegar and BRING to simmer over medium-high heat.
  5. CRACK eggs into small dish; SLIDE, one at a time, into simmering water. COOK for 3 to 4 minutes or until desired doneness. REMOVEwith slotted spoon; blot on paper towels.
  6. TOP sweet potato toasts with guacamole and alfalfa sprouts. TOP with poached eggs. SPRINKLE with salt and pepper.

INSIDER INFO

This breakfast is naturally gluten- and dairy-free. Serve with Sriracha.