Avocado and Sweet Potato Toast

Avocado and Sweet Potato Toast with Poached Eggs

Avocado toast just gets me excited every single time. How can something so simple taste so delicious?! Top it with a perfectly poached egg and I could eat this all day, every day.

This is exactly what I decided to have for lunch the other day, when I came across a lonely sweet potato in the vegetable tray. So I decided to bake the sweet potato and mix half with Greek yogurt and the other half with goat cheese. It was almost as tasty as avocado toast, but everyone knows that there is almost nothing that could beat the good old avocado and toast.

Ingredients:

4 slices of toast

4 eggs, poached

Arugula (optional)

Alfalfa (optional)

Chili flakes (optional)

For the avocado:

1 avocado

½ tablespoon lemon juice

Salt, to taste

Pepper, to taste

For the sweet potato:

1 small sweet potato

1 tablespoon Greek yogurt

1 ½ tablespoon soft goat cheese

Salt, to taste

Pepper, to taste

 

Preheat the oven to 200C and line an oven tray with parchment paper. Using a fork pierce the sweet potato about4 times on each side.

Now place the potato on the oven tray and cook for about 50 minutes, or until tender.

When the potato is ready remove from the oven, slice it in half and allow it to cool.

In a small bowl combine the ingredients for the avocado and smash everything together with a fork; season with salt and pepper and set aside until ready to use.

Add half of the sweet potato with the Greek yogurt to a food processor and blend until a smooth consistency. You might need to scrape the sides a few times. Season the mixture with salt and pepper and transfer to a small bowl. Repeat with the remaining sweet potato and goat cheese.

Now start building your toast, divide the avocado among two toasts and top each with a poached egg.

Spread the sweet potato mixtures on the remaining toasts and also top with a poached egg.

If you want you can finish off with some arugula, alfalfa and a pinch of chili flakes.