Sweet Potato “Toast” with Poached Eggs

Sweet Potato “Toast” with Poached Eggs


  1. SLICE sweet potato into 1/4-inch thick slices. PAT dry.

  2. TOAST slices in toaster oven or in toaster for about 10 minutes, repeating the toasting process if necessary, until golden and potato is tender.

  3. GUACAMOLE: MASH together avocados, lime juice, olive oil, salt and pepper. STIR in red onion, jalapeño and cilantro.

  4. MEANWHILE, in saucepan set over medium heat, POUR in
    enough water to come three inches up the side; ADD vinegar and BRING to simmer over medium-high heat.

  5. CRACK eggs into small dish; SLIDE, one at a time, into simmering water. COOK for 3 to 4 minutes or until desired doneness. REMOVE with slotted spoon; blot on paper towels.

  6. TOP sweet potato toasts with guacamole and alfalfa sprouts. TOP with poached eggs. SPRINKLE with salt and pepper.


  • 1 large sweet potato, scrubbed
  • 1 tbsp. white vinegar
  • 4 EGGS
  • 1 cup alfalfa sprouts
  • 1/4 tsp. each salt and pepper
  • Guacamole:
  • 2 ripe avocados, pitted and peeled
  • 2 tbsp. fresh lime juice
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup diced red onion
  • 1 jalapeño pepper, seeded and diced
  • 2 tbsp. chopped fresh cilantro


This breakfast is naturally gluten- and dairy-free.

Serve with Sriracha.

This recipe is an excellent source of vitamin A, folate and choline and a good source of protein.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.