Sweet Potato "Toast" with Poached Eggs
Sweet Potato "Toast" with Poached Eggs
The month of February not only stars as Heart Health Month, but also as National Sweet Potato Month! Sub these orange powerhouses for bread all month long for an eggcellent toast combo.
Tip: Add sriracha or red pepper flakes for added spice.
Thank you Egg Nutrition Center for the recipe!
Yield: 4 servings
Prep time: 10 min
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
4 Large Braswell Family Farms eggs
1 Tbsp. white vinegar
1 cup alfalfa sprouts
¼ tsp. each salt and pepper
Guacamole:
2 ripe avocados, pitted and peeled
2 Tbsp. fresh lime juice
1 Tbsp. extra-virgin olive oil
1 tsp. salt
½ tsp. pepper
¼ cup diced red onion
1 jalapeño pepper, seeded and diced
2 Tbps. chopped fresh cilantro
Directions
Cut sweet potato into ¼-inch thick slices and pat dry.
Toast slices in toaster oven or in toaster for about 10 minutes, repeating the toasting process if necessary, until golden and potato is tender
While the sweet potato is toasting, mash together avocados, lime juice, olive oil, salt and pepper. Stir in red onion, jalapeño and cilantro.
Meanwhile, in saucepan set over medium heat, pour in enough water to come three inches up the side; add vinegar and BRING to simmer over medium-high heat.
Crack eggs into small dish; slide, one at a time, into simmering water. Cook for 3 to 4 minutes or until desired doneness. Remove with slotted spoon; blot on paper towels.
Top sweet potato toasts with guacamole, alfalfa sprouts and poached eggs. Sprinkle with salt and pepper.
Nutrition Information:
Per 1 quiche bite
Calories 250
Fat 19g
Saturated Fat 4g
Cholesterol 185mg
Sodium 820mg
Carbohydrate 15g
Fiber 6g
Sugars 2g
Protein 9g
Vitamin A 320mcg
Vitamin D 1mcg
Folate 95mcg
Choline 163mg
Calcium 56mg
Iron 2mg
Potassium 570mg