With school starting back up it can be really hard to find things for breakfast that are quick, delicious, and nutritious. This quick and easy recipe is hearty and satisfying and will get your day off to a great start.

Although it can be prepared in 30 minutes, you can save even more time on busy weekday mornings by roasting a large batch of sliced sweet potatoes ahead of time. Simply store the pre-cooked slices in the refrigerator in an airtight container, and then pop them under the broiler or in a toaster oven to warm through before serving.

Recipe - Sweet Potato and Avocado Breakfast Toast

This is a delicious 30 minute recipe with rib sticking ingredients like eggs, avocado, and sweet potatoes, that can also be made more quickly, by roasting the sweet potatoes ahead of time.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American, Gluten-Free
Servings 4 Servings

Ingredients
  

  • 1-2 medium sweet potatoes sliced 1/4" thick (8 slices total)
  • 2 Tablespoons really good extra virgin Olive Oil
  • 8 Large eggs
  • 2 ripe avocados
  • 1 medium tomato seeded and diced
  • 1/2 cup fresh cilantro chopped
  • 3 Tablespoons fresh lime juice
  • 1 Tablespoon red pepper flakes
  • Sea Salt and Pepper to taste
  • Optional Smoked paprika for garnish

Instructions
 

  • 1. Preheat oven to 425°F and place a wire rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.
  • 2. While the oven is heating, mash the avocadoes in a medium bowl with a fork. Add tomatoes, cilantro, lime juice, and red pepper flakes. Season with salt and back pepper, to taste, and stir to combine. Set aside.
  • 3. Arrange the sweet potato slices on the prepared wire rack and place in the pre-heated oven for 15-20 minutes or until slices are fork tender, turning once halfway through cooking. Remove from oven and set aside.
  • 4. While the sweet potato slices are cooking, heat half the olive oil in a large non-stick sauté pan over medium-low heat. Add 4 eggs and season with salt and black pepper, to taste.
  • 5. Cover pan and cook until the whites are set and the yolks are done to the desired consistency, around 3-5 minutes. Remove lid and transfer eggs to a plate and keep warm. Repeat with the remaining 4 eggs.
  • 6. To serve, top each sweet potato slice with a spoonful of fresh guacamole and a warm sunny-side-up egg. Sprinkle with smoked paprika, if desired. Enjoy!

Notes

I am one of those people that think cilantro tastes like soap, so I use parsley instead of the cilantro. I also either leave out the red pepper flakes or use fewer of them because my husband doesn't like hot foods.
Keyword Gluten-Free, tomatoes