Last night was wild! It was my senior prom and, well, it definitely din’t disappoint. After a long night of dancing, talking and just straight up fun it’s always nice to wake up and cook up a big feel good style breakfast. (Think eggs, hash browns, grease lol). This morning I took a healthier approach to your typical diner style breakfast by topping thinly sliced sweet potato with avocado, poached eggs, nut butter and cinnamon.
As you all probably know I am a huge sweet potato fan/ addict, so naturally when I came across the sweet potato toast trend online I jumped on board as fast as I could. The possibilities are really pretty much endless with sweet potato toasts, but here are my two favourite variations. Both are extremely delicious, easy and healthy. I like to balance both sweet and savoury at breakfast, so these two toasts are a perfect combo.
Sweet Potato Toast Two Ways
1 large sweet potato
Olive oil, for brushing
Savoury Avocado and Poached Egg Sweet Potato Toast
1 large avocado
1 teaspoon nutritional yeast
1 teaspoon za’atar
Sweet Cinnamon Sweet Potato Toast
2 tablespoons nut butter of choice (I used almond butter)
1/2 teaspoon cinnamon
2 tablespoons coconut chips
1 tablespoon cacao nibs (optional)
Preheat the oven to 450°F and line a baking tray with parchment. Meanwhile, slice the sweet potato into 1/4 inch slices. Lightly brush the potato with olive oil, then bake for 20 minutes, flip and bake for a further 5-7 min or until desired doneness.
For the Avocado Toasts: Bring a small pot of water to a boil. Once boiling, add a splash of vinegar to the water and stir to form a little whirlpool. Crack the egg into the centre of the whirlpool. Cover with the lid and turn off the heat. The egg will take between 2-3 minutes. Use a slotted spoon to remove the egg and place it atop the toast. Repeat with remaining eggs.
Thinly slice the avocado. Spread evenly onto the toasts then top with the poached egg, nutritional years, za’atar and fresh pepper.
For the Cinnamon Toast: Spread the nut butter onto the toasts. Sprinkle with cinnamon, coconut and cacao nibs. Voila breakfast is served!