Sweet Potato “Toast” with Poached Eggs
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
Yields: 4 servings
- Nutritional Information
Per serving: per 1/4 of recipe
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.
SLICE sweet potato into 1/4-inch thick slices. PAT dry.
TOAST slices in toaster oven or in toaster for about 10 minutes, repeating the toasting process if necessary, until golden and potato is tender.
GUACAMOLE: MASH together avocados, lime juice, olive oil, salt and pepper. STIR in red onion, jalapeño and cilantro.
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.
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.
TOP sweet potato toasts with guacamole and alfalfa sprouts. TOP with poached eggs. SPRINKLE with salt and pepper.
This breakfast is naturally gluten- and dairy-free.
Serve with Sriracha.