Gluten-Free Sweet Potato Avocado “Toasts”
Do you love toast but don’t care for the extra (often empty) carbs? Or do you want something more substantial in the morning? I have something special in store for you that I think will satisfy both these desires. This Gluten-Free Sweet Potato Avocado “Toasts” recipe is my new go-to breakfast and I love it!
This recipe gives you the experience of toast but with a more nutritious base – sweet potatoes. I like to prepare the sweet potato toasts ahead of time and keep them in the fridge to use as needed. They last up to a week covered in the fridge.
Come morning time, just poach your eggs (I use Nature’s Yoke free-range eggs), toast the sweet potato planks to warm them up, and mash the avocado. Assemble the toasts and breakfast is served!
Feel free to use the sweet potato toasts as a base for any number of toast combinations you like. They are versatile and can be made sweet or savory.
- 1 tablespoon white vinegar
- 2 large free-range eggs
- 1 teaspoon avocado oil
- 2 sweet potato “toasts” (see recipe below)
- 1 avocado
- 1/2 lime, juiced
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 tablespoons microgreens
- 2 tablespoons pumpkin seeds
- Sriracha, optional
In a deep skillet, add about 1½ - 2 inches of water and the vinegar. Bring to a simmer. Crack the eggs into the water and poach gently for 3 minutes or until the whites are firm. Gently remove from the water with a slotted spoon and place on paper towels to remove excess water.
While the eggs are poaching, finish off the toasts. Heat the avocado oil in a skillet over medium-high heat. Sprinkle the sweet potato toasts with a little salt and pepper. Place in the hot oil and cook for about 2 minutes per side or until nicely browned.
Smash the avocado with lime juice and a pinch of salt and pepper. Spread the avocado on the cooked sweet potato toasts. Top each with a poached egg. Top with microgreens and pumpkin seeds and a little Sriracha, if desired.
- 2 large round sweet potatoes
- Kosher or fine sea salt
Scrub the sweet potatoes but don’t peel them. Slice lengthwise into 1/3-inch planks.
Fill a deep skillet about two thirds full with water and salt it generously. Bring to a simmer. Add the sweet potato planks and simmer just until fork tender, about 5 minutes (check them often, you don’t want them to start falling apart).
Remove from the water and pat dry with paper towels. Can be made ahead and stored for up to a week in an airtight container.
When serving, spray a non-stick skillet with gluten-free non-stick cooking spray or add a little oil and heat over medium-high heat. Cook the sweet potato planks until browned on one side, about 2 minutes, and then flip and brown the other side. They can also be cooked in a toaster; you will need to toast for 2-3 cycles depending on your toaster.
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