Sweet Potato Avocado Toast and Egg

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Servings:

• Recipe serving size: 1 1/3-inch lengthwise slice of sweet potato, 1 egg, ½ an avocado
• Number of servings: Adjust Reset

Ingredients:

• 1 large sweet potato
• 3 tsp. olive oil, divided
• Salt and pepper to taste
• 4 large eggs
• 2 ripe, fresh avocados, halved, pitted, and peeled
• 2 Tbsp. fresh lemon juice, approximately 1 small lemon
• 4 Tbsp. fresh cilantro leaves, to serve
• Chili flakes, to serve (optional)
• Toasted black sesame seeds, to serve (optional)

Instructions:

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Carefully cutting lengthwise, slice the sweet potato into 1/3-inch slices and place on the parchment-lined baking sheet.
3. Using 2 tsp. of the olive oil, drizzle each slice with olive oil and gently toss to evenly coat both sides of each slice. Season with salt and pepper to taste. Bake at 400 degrees for 15 minutes, turning each slice approximately halfway through, and bake until edges are just turning golden brown. Remove from oven, set aside.
4. While sweet potatoes are baking, crack 4 eggs into a bowl and whisk together. Season with salt and pepper to taste.
5. In a medium nonstick skillet, heat remaining 1 tsp. olive oil over medium heat and then add the whisked eggs. Cook for 3-5 minutes, stirring frequently with a spatula, until cooked through and fluffy.
6. Thinly slice each avocado half horizontally and gently flatten each half with the side of the knife to fan out the slices. Squeeze ½ Tbsp. lemon juice over each sliced avocado half.
7. Place the 4 baked slices of sweet potato on a serving platter and divide the scrambled eggs evenly over the top of each. Then place one sliced avocado half on top of each. Garnish with fresh cilantro leaves, and a sprinkle of chili flakes (optional) and toasted black sesame seeds (optional).

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