Sweet Potato Avocado Toast

I know, I know.

Last week the recipe was posted on Wednesday, this week it’s Friday. I can’t get my life together, okay?

Actually, I had planned a very different post, but realized I had way more to say about it and there was absolutely NO way that I could get it all out of my head and onto these keys before I was due to hand it over. So, I figured I would share our new favorite breakfast with you! Yay!

Before we get to that, can we just talk about something for a real quick sec? I am going to tell you a pet peeve of mine.

Have you ever opened a can of diced tomatoes or a jar of salsa, and found those tiny inedible red strands? You know, the ones you can’t really chew and they always majestically get stuck in your teeth. Wanna know what they are? Tomato hairs. That’s what. And I hate tomato hairs.

To me, opening a food product laced with tomato hairs means that some busy bee decided it was not worth their time to steam and peel their tomatoes. Maybe they didn’t know better, or maybe they didn’t think anyone would notice. But I am here to tell you, I notice! I. Notice.

I cannot wait for this garden to grow so we can stock our pantry with lovingly peeled jarred tomatoes and salsas. Oh, that will be the day!

Alright, that is enough. On to the food!

By the time the whole avocado toast trend hit my radar, I was already living a primarily gluten-free/grain-free life and thus, missed out. It wasn’t until I came across this burger recipe that I realized there was an easy, whole food solution. Sweet potatoes! Amazingly, when roasted (or toasted) they can take on a very similar texture to bread, and the sweetness makes it almost like eating a delicious Hawaiian roll. Yum!

Now I realize that this isn’t necessarily a “recipe” as much as it is a “how-to”. Regardless, it is something you need to make for breakfast pronto!

Before we get this party going, fill a medium saucepan with about 2″ of water, and bring to a rolling boil. We will come back to this for our egg poaching mission.

When picking your sweet potatoes, try to grab the largest and roundest ones possible. This makes it far easier to have uniform pieces of toast. After giving a good scrub, or peeling them altogether, slice each sweet potato to about 1/4″ thick. Place your toaster on high, and drop them in for, not one, not two, not three, but four cycles! What?! Yeah, I said it. Four.

While you wait on your toast, take the time to mash up a ripe avocado and season well with salt and pepper. It will probably take up one of your four toast cycles, but no big deal. You got this.




As the toaster continues to “do its thing”, you can turn your focus to poaching your eggs.

Confession: I don’t really know how you are supposed to poach eggs. I am not sure that I do it properly, because they never turn out like neatly balled up egg pillows. Instead they are crawly and a teensy bit spidery. They still taste delicious, but I had to let you know.

When your saucepan of water reaches a full boil, lower the heat and bring it to a nice slow simmer and add a teensy bit of white vinegar. A little half gurgle. That’s it.

Crack your eggs into measuring cups, and prepare yourself. Things get a little exciting after this. Lower your measuring cups into the water and roll the eggs out, preferably as far apart as possible. With a spoon you can fold the white over itself to keep it from getting spidery. Cook time will vary based off of the state of your eggs. If your eggs have been refrigerated (i.e. if you’re normal), then for a runny yolk they should simmer for about four minutes. If you have fresh countertop eggs, that time falls below two minutes. Either way, you are just waiting until the whites of your egg have cooked enough for you to remove them. Once done, remove from pan with a slotted spoon and lay on a paper towel (still in the spoon) to drain.

At this point, your “toast” should be ready. Spread some smushed up avocado on that bad boy and season with salt and pepper. Then lay yourself a beautiful poached egg over the top, and season again. Serve with some Whole30 approved bacon (available at H-E-B), and you’ve got yourself a meal!

Print Recipe
Sweet Potato Avocado Toast
A Whole30 and paleo twist on the ever-popular avocado toast.
Cuisine Paleo
Servings
people
Ingredients
  • 1 sweet potato
  • 1 avocado
  • 4 eggs
Cuisine Paleo
Servings
people
Ingredients
  • 1 sweet potato
  • 1 avocado
  • 4 eggs
Instructions
  1. Start a pot of water on the stove to prepare for poaching your eggs.
  2. Wash and slice sweet potato into 1/4 inch "toasts". Place in toaster on high heat for four repetitions.
  3. While sweet potato is cooking, dice and mash your avocado and set aside.
  4. Add a splash of white vinegar to your water and lower heat to a simmer.
  5. Crack eggs into measuring cups. Dip measuring cups into water to turn out eggs. Carefully turning whites over eggs with a spoon.
  6. Simmer for 4 minutes, and remove with slotted spoon. Set on paper towel lined plate to dry.
  7. Assemble by first spreading mashed avocado on toast, seasoning well with S+P, then laying egg over the top and seasoning again.
  8. Serve and enjoy!
Recipe Notes

**Note: For a little change of pace, add some cilantro and lime to the avocado and top the whole thing with salsa. Yum! You can never go wrong with guac and salsa.

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More about Monica

Monica is dreamer and voice behind Ethie and Co. When she is not destroying the kitchen, you can find her outside tending to her gaggle of animals.

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