Sweet Potato Toast With Avocado, Spinach, Prosciutto And Poached Egg

sweet potato toast is a delicious and wholesome gluten-loose breakfast alternative. This version is topped with avocado, spinach, prosciutto and a poached egg.

As a gluten-unfastened gal I’ve gotten used to not consuming bread. It’s simply the manner it is. And definitely, I really don’t miss it that tons. sure, I’ll have the peculiar slice of gluten-unfastened toast every so often (yep, moderation buddies), however I don’t crave bread the way I used to. My existence just seems greater entire with healthful greens, protein, fruit and nuts – which additionally makes me experience hundreds better.

Now right here in the US “avocado toast” isn’t absolutely a aspect. but it’s completely a element in my motherland, New Zealand…as well as in Australia and many components of Europe. So what is “avocado toast” or “avo toast” – it’s simply just that. Toast crowned with sliced or smashed avocado. just like how we positioned butter on bread or cream cheese on bagels. however a ways healthier.

  • 1 sweet potato
  • 1 avocado, peeled and smashed
  • half cup infant spinach
  • 4 slices prosciutto
  • 4 eggs
  • 2 tbsp avocado oil
  • salt and pepper
  • parsley, for garnishment

  1. Preheat oven to four hundred stages fahrenheit.
  2. Wash and scrub the candy potato. Slice the potato lengthwise, into even slices, using a mandoline.
  3. lightly oil both aspects of the candy potato slices, then location on parchment paper on a baking sheet. Bake for 30 minutes or until barely toasted.
  4. even as the potato is baking, deliver a pot of water to a simmer. Crack and poach the eggs for 3-4 mins. take away the eggs from the pot and area in a bowl of room temperature water (whilst the potato continues to be baking).
  5. Head a skillet on medium heat with 1 tbsp of oil and cook the prosciutto for 1 minute on each side. put off and area on a paper towel.
  6. as soon as the potato has cooked, upload to a plate and top with smashed avocado, infant spinach, a slice of prosciutto and a poached egg.