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



  • 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


  1. Cut sweet potato into ¼-inch thick slices and pat dry.

  2. Toast slices in toaster oven or in toaster for about 10 minutes, repeating the toasting process if necessary, until golden and potato is tender

  3. While the sweet potato is toasting, mash together avocados, lime juice, olive oil, salt and pepper. Stir in red onion, jalapeño and cilantro.

  4. 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.

  5. 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.

  6. 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