Sweet Potato Avocado Toast

Monday, November 20, 2017

serves 1

What You Need
1 sweet potato, thinly sliced
1 avocado, smashed
1/4 cup baby spinach chopped
2 slices prosciutto 
1 egg
1/2 TSP olive oil
Salt and pepper, to taste
Red pepper chili flakes, to taste

Directions
1. Preheat the oven to 400°
2. Thinly slice your sweet potatoes and place them on a parchment lined baking sheet.
3. Brush each side with oil and then cook in oven for 20-25 minutes. 
4. Towards the end of the sweet potato cook time, start boiling the water for the eggs. Poach them in the water and let cook for 4-6 minutes, depending on your preference. I love to use these bags to make things easier.
5. While the eggs are cooking, heat the olive oil in a medium pan. Add in the slices of prosciutto and let them cook for 1 minute on each side. Set aside on a paper towel lined plate.
6. Once everything is cooked, it's time to assemble. Place your sweet potato toast on your plate and top with the smashed avocado, prosciutto, chopped spinach and then an egg. Sprinkle with red pepper flakes and enjoy!

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