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.
Servings: 2
Calories: 534kcal
Ingredients
- 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
- Preheat oven to 400 degrees fahrenheit.
- Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a mandoline.
- 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.
- 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).
- 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.
- Once the potato has cooked, add to a plate and top with smashed avocado, baby spinach, a slice of prosciutto and a poached egg.
Nutrition
Calories: 534kcal | Carbohydrates: 22g | Protein: 16g | Fat: 43g | Saturated Fat: 8g | Cholesterol: 337mg | Sodium: 279mg | Potassium: 901mg | Fiber: 8g | Sugar: 3g | Vitamin A: 10545IU | Vitamin C: 13.7mg | Calcium: 88mg | Iron: 2.7mg