Sweet potato toast and egg breakfast
Start your day with sweet potato toast! This healthy and delicious breakfast is gluten free and will keep you full until lunch time. You can prep the sweet potato toast in advance and reheat them in the morning.
sweet potato toast and egg breakfast
Ingredients
serves 1
1 sweet potato cut lengthwise into 1cm thickness slices (you will only need 2 slices. The other slices will keep in an airtight container for 3-4 days in the fridge and easy to reheat).
1 tbsp olive oil
pinch sea salt
1/2 avocado
squeeze of lime juice
pinch of sea salt
2 large handfuls of spinach
splash of olive oil
2 eggs, cooked to your liking - I added fried eggs to mine
Add the sweet potato slices to a baking tray and drizzle over the olive oil. Mix well to cover all the slices. Sprinkle with a little sea salt.
Bake FAN180 for 25-30 minutes.
Mash the avocado in a bowl. Squeeze over the lime juice and season with sea salt. Mix well.
Add the olive to a non-stick frying pan on a medium heat. Add the spinach and allow it to wilt remove immediately to a side plate so the spinach doesn't get overcooked.
Cook your eggs - I fried mine in a little olive oil.
To serve - add 2 sweet potato toasts to your plate. Top with the mashed avocado. Top that with the wilted spinach and add your eggs.
Season the eggs with black pepper and chilli flakes (optional)
