I love eggs for breakfast. Especially at the weekend after a lazy morning in bed, served with some smoked salmon and avocado, a freshly made flat white and the Saturday paper to flick through. Hang on, that was in the days before kids! If you are looking for a change from the usual poached or scrambled eggs on toast, this version using sweet potato slices instead of toast is super nutritious and very easy to make. Serves 2.
Sweet potato, egg and avocado stack
1 large sweet potato
1 small avocado
Handful of cherry tomatoes
Salt and pepper to season
Slice the unpeeled sweet potato lengthways into 4 pieces about 2-3mm thick*.
Boil the eggs for 8-9 minutes in a saucepan, depending on how soft you like the centre.
While the eggs are cooking, place the slices of sweet potato in toaster on the highest setting. Once they’ve popped out, put them back in for another round. The sweet potato should feel soft to touch
Once the eggs are cooked, remove them from the saucepan and run under cold water for a couple of minutes.
Peel and slice the eggs into rounds. Peel and slice the avocado into thin slices.
Put 2 of the sweet potato “toasts” on a plate, top with half of the sliced avocado and sliced egg rounds. Season with salt and pepper Repeat for the second serving. Serve with halved cherry tomatoes.
*Any leftover sweet potato can be kept in the fridge for up to 3-4 days. You could try making another version of the sweet potato toast topped with nut butter, sliced banana and cinnamon.