How do you make this Sweet Potato Toast with Avocado and Egg?

Similarly to sweet potato toasts from the recipe I posted long ago, it is possible to make this toasted sweet potato with avocado in the toaster oven.

But since I like to add seasonings, I put them in the oven, which is much easier to clean.

I’ll explain everything below.

For this recipe you’ll need:

Sweet Potato
Avocado
Cherry Tomato
Eggs
Olive oil
Paprika
Turmeric
Cumin powder
Salt
Pepper
Chili flakes
Butter
Vinegar

Please pay attention to:

For the sweet potato:

As I said earlier, I put the sweet potato in the oven because I like to season it. But you can put it in the toaster oven.
If you put the sweet potato in the oven, you should dry it before baking, so it will be crispier / less mushy.
You should season the sweet potato with the help of a brush so that it holds the seasonings well and doesn’t get too greasy.

For the avocado:

If the avocado is not quite ripe, mash it up with the help of something more powerful, like a blender or food processor.
If it is ripe, just use a fork.
You can use any tomato. I like the cherry ones, but others are fine, as long as you cut them into small pieces.
The chili flakes are optional, but they add a lot more flavor to the avocado paste.

For the poached eggs:

Add salt and vinegar to the egg pan, which will also help in perfect cooking and consistency.
For poached eggs, the trick is not to put too much water in the pot.
Once the water starts boiling, turn the heat to low.
When the eggs start to cook, take a spoon and carefully start pouring spoonfuls of the boiling water over the yolks so that they cook slightly.

For the hollandaise sauce:

It is important to understand that for the hollandaise sauce you must do the process in bain-marie.
I’m talking about the recipe I made, which I kind of cheated on because I got distracted and made a mistake (but it was TOP anyway so I wanted to show you), but if you want to make the original recipe, just use the egg yolks.
The mixing part is essential! It’s a bit of a pain, but worth it…. Stir constantly and without stopping!

Let’s check the step-by-step?

5 from 1 vote

Sweet Potato Toast with Avocado and Egg

The recipe for sweet potato toast with avocado and egg is very simple and quick. Perfect for those days when you don't feel like cooking! It makes you want to go into the kitchen and make one of these.

Prep time:10

Cook Time:20

Total time:30

Keywords: avocado paste, breakfast, poached eggs, quick lunch, sweet potato, Sweet Potato Toast with Avocado and Egg

Portions: 2 servings

Ingredients

For the sweet potato toast

1 thinly sliced orange sweet potato
1 drizzle olive oil
1 tsp paprika
½ tsp turmeric
Salt to taste
Pepper to taste

For the avocado paste

1 ripe avocado
10 cherry tomatoes diced into small pieces
½ tsp cumin powder
1 tsp paprika
2 to 3 crushed chili flakes
Salt to taste
Pepper to taste
Juice of ½ lemon

For the poached eggs

2 cups water
Salt to taste
Vinegar to taste

For the Hollandaise sauce

4 eggs
3 tbsp butter
Salt to taste
Pepper to taste
2 tbsp vinegar

Instructions

For the sweet potato toast

Start by cutting the sweet potato into thin slices. If you have a mandoline, you can use it to make the process easier.
Dry the sweet potato slices well and arrange them on a tray lined with baking paper. Set aside.
In a bowl, mix together the olive oil, paprika, turmeric, salt, and pepper.
Using a kitchen brush, brush this sauce onto each sweet potato slice.
Bake in a preheated oven for about 20 min at 180º.

For the avocado taste

Cut the avocado in half and remove the pulp.
Crush it slightly with the help of a fork.
Add the previously cut cherry tomatoes.
Add the cumin, paprika, salt, pepper, and chili flakes and stir well.
Squeeze the juice from the lemon into the bowl of avocado and fold it.

For the poached eggs

Pour the water into a small saucepan and turn the heat on high.
Add the salt and vinegar and let it boil.
As soon as the water starts bubbling, bring the heat to a minimum.
Crack the eggs, one by one, into the pan.
When the underside starts to cook, remove the water from the sides with the help of a spoon, and carefully pour it over the yolk so that it cooks.
I don't like eggs with the yolk undercooked, but let it cook to your liking.

For the Hollandaise sauce

Prepare a bowl in a bain-marie (i.e., hot water bath), over high heat.
Add in the butter and let it melt.
Add the egg whites, salt, pepper, and vinegar and stir vigorously with a wire rod.
When small bubbles begin to form, lower the heat and add the egg yolks.
Stir constantly and without stopping until the mixture starts to thicken.
Once the consistency is to your liking, turn off the heat.

For the plating

Arrange the sweet potatoes on a plate.
Add the avocado paste on top.
Carefully arrange the poached eggs on top of the avocado paste.
Sprinkle with the fresh herbs you like best.
Pour the hollandaise sauce into a small bowl, so that each person can serve themselves to taste.

Notes

You can replace sweet potato toast with bread toast or roasted zucchini or pumpkin.

If you don't have avocado, you can use hummus (see the recipe I left above for sweet potato toast).

The chili flakes are optional to give a boost in flavor. If you use a small amount, it won't get super spicy.

The poached egg should be just the way you like it, whether it's undercooked or not.

You can also make fried or boiled eggs. I love this recipe with hard-boiled eggs, it's AMAZING!

As for the hollandaise sauce, if you want to make the original recipe, turn down the heat as soon as the butter melts and add only the egg yolks.

If you don't want to make the sauce, it's not mandatory either, but it gives it an even better flavor.

Did you make this recipe?

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Sweet Potato Toast with Avocado and Egg

How do you make this Sweet Potato Toast with Avocado and Egg?