Breakfast & Brunch

Sweet Potato Toasts with Creamy Egg & Avocado 🍠🥑

Name: Sweet Potato Toasts with Creamy Egg & Avocado 🍠🥑
Ingredients: 2 medium sweet potatoes; Olive oil; Salt and pepper; 4 eggs; 1 avocado; 1 tbsp Greek yogurt; 1 tbsp mayonnaise, optional; Juice of ½ lemon; Chives or spring onion/scallion, chopped; Salt and pepper; 7–8 cherry tomatoes, halved; 1 garlic clove, finely chopped; A little parsley, finely chopped; Olive oil; Salt and pepper

Avocado toast—but the toast is sweet potato! Golden sweet potato slices topped with creamy egg and avocado, then finished with juicy marinated tomatoes.

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Serves: 2–3Makes: Approximately 5–6 toasts

Sweet Potato Toasts with Creamy Egg & Avocado 🍠🥑

Ingredients

For the sweet potato toasts

2 medium sweet potatoes
Olive oil
Salt and pepper

For the creamy filling

4 eggs
1 avocado
1 tbsp Greek yogurt
1 tbsp mayonnaise, optional
Juice of ½ lemon
Chives or spring onion/scallion, chopped
Salt and pepper

For the marinated tomatoes

7–8 cherry tomatoes, halved
1 garlic clove, finely chopped
A little parsley, finely chopped
Olive oil
Salt and pepper

Method

Peel the sweet potatoes and cut them lengthwise into 1–1.5 cm / approximately ½-inch slices.
Brush both sides with olive oil and season with salt and pepper. Arrange on a lined baking tray and bake at 190°C / 375°F for 25–30 minutes, turning halfway if needed, until golden and soft inside.
Mix the tomatoes with the garlic, parsley, olive oil, salt and pepper. Set aside to marinate.
Meanwhile, boil the eggs for 7 minutes, then cool and peel them. Add them to a bowl with the avocado, yogurt, mayonnaise, lemon juice, chives, salt and pepper. Mash everything together until creamy.
Let the sweet potato slices cool for a few minutes, then cover each one generously with the egg and avocado filling. Finish with the marinated tomatoes and their juices.