Sweet and Savory Breakfast Sweet Potato Toasts
Yield: 1 serving
  • 1 sweet potato
  • 1 egg
  • Everything but the bagel seasoning, for topping
  • ⅓ cup spinach or greens
  • 1 tablespoon almond butter
  • 3 strawberries, stems removed and cut in half
  1. Preheat the oven to 425 degrees F. Line a baking sheet with nonstick aluminum foil and set aside.
  2. Cut off the ends of the sweet potato so that you can stand it up steadily. Carefully cut the sweet potato into ⅓-inch thick slices, which should get you roughly 6 “toasts.” Place on the baking sheet and bake for 30 minutes, flipping them halfway through.
  3. To make the soft boiled egg, bring a small saucepan with enough water to cover an egg to a boil. Once boiling, add the egg in its shell and cook for 6 minutes and 30 seconds. While the egg is boiling, fill a medium bowl with ice and cold water. When the time is up on the egg, carefully remove it from the saucepan and place in the ice water for 2 minutes. After the 2 minutes, remove from the ice water, dry, gently peel and carefully cut in half. Sprinkle everything but the bagel seasoning over top.
  4. When the toasts are out of the oven, place 4 of them on a plate. Save the other 2 for later (or eat all 6 now if you’re extra hungry!). Top 2 of them with the spinach and then place 1 half of the soft boiled egg on each spinach toast. For the other 2, divide the peanut butter between them and spread on top. Top with the halved strawberries.
Sweet potato toasts can be made ahead and then reheated in the toaster or toaster oven.
Soft boiled eggs will keep unpeeled in the fridge for 3 days. When ready to eat, reheat in boiling water for 1 minute then peel or peel then microwave for 15-20 seconds.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/01/11/sweet-and-savory-breakfast-sweet-potato-toasts/