Sweet Potato “Toast” with Poached Eggs

sweet potato toast
  • Cook Time

  • 1 Star2 Stars3 Stars4 Stars5 Stars

    Average Rating

  • Ingredients
    1 large sweet potato, scrubbed
    1 tbsp. white vinegar
    4 EGGS
    1 cup alfalfa sprouts
    1/4 tsp. each salt and pepper
    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

    Yields: 4 servings

  • Nutritional Information

    Per serving: per 1/4 of recipe

    Calories: 250

    Total fat: 19 g
    Saturated fat: 4 g
    Polyunsaturated fat: 2.6 g
    Monounsaturated fat: 11 g

    Cholesterol: 185 mg
    Sodium: 820 mg
    Carbohydrates: 15 g
    Fiber: 6 g
    Sugar: 2 g
    Protein: 9 g
    Vitamin A: 320 mcg
    Vitamin D: 1 mcg
    Folate: 95 mcg
    Choline: 163 mg
    Calcium: 56 mg
    Iron: 2 mg
    Potassium: 570 mg

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


  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.

Insider Info

This breakfast is naturally gluten- and dairy-free.

Serve with Sriracha.