Description
This one surprised me a little, in a good way. It’s simple, a bit different, and honestly feels like a nice change from regular toast.
Ingredients
Scale
- 1 large sweet potato, evenly shaped
- 4 eggs
- 4 spring onions, diced
- 1 avocado, sliced
- 4 slices of cheese (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Start by slicing your 1 large, sweet potato lengthwise into slices about 1/4 inch thick.
- Try to keep them even so they cook at the same pace. If they’re too thick, they’ll take forever. Too thin and they burn.
- Place the slices into your toaster on the highest setting. Don’t expect magic on the first round.
- Toast 2 to 3 cycles until the sweet potato slices are tender. You should be able to pierce them easily with a fork.
- While that’s going on, bake your 4 eggs in a pan the way you like them.
- When they’re almost done, sprinkle over 3 of the 4 diced spring onions and cover with a lid for about 1 minute. This softens the onions slightly without losing that fresh bite.
- Slice your 1 avocado and set it aside. Add a pinch of salt and freshly ground black pepper to the avocado if you like.
- Place your toasted sweet potato slices on a plate.
- If using, add 1 slice of cheese to each hot sweet potato slice so it softens slightly.
- If it doesn’t melt enough, you can pop it back in a pan you baked the egg in, with the lid briefly.
- Top each slice with one cooked egg and the remainder of the spring onions.
- Season with salt and freshly ground black pepper.
- Serve with the sliced avocado on top or on the side.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes.
