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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 minutes
Cook Time:20 minutes
Total time:30 minutes
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.