Sweet Potato Toast with Avocado, Spinach, Prosciutto and Poached Egg
28 Comments
Updated Sep 09, 2020
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Sweet potato toast is a delicious and healthy gluten-free breakfast alternative. This version is topped with avocado, spinach, prosciutto and a poached egg.
I think I’m in breakfast heaven! And it all comes down to three words: sweet potato toast.
As a gluten-free gal I’ve gotten used to not eating bread. It’s just the way it is. And honestly, I really don’t miss it that much. Sure, I’ll have the odd slice of gluten-free toast on occasion (yep, moderation friends), but I don’t crave bread the way I used to. My life just seems more complete with healthy veggies, protein, fruit and nuts – which also makes me feel heaps better.
When food makes you feel good, you want more of that!
BUT, oh, I had no idea what you could do with these brilliant little slices of sweet potato. Like top it with layers of healthy goodness. And then die and go to heaven. Seriously.
Now here in the US “avocado toast” isn’t really a thing. But it’s totally a thing in my motherland, New Zealand…as well as in Australia and many parts of Europe. So what is “avocado toast” or “avo toast” – it’s simply just that. Toast topped with sliced or smashed avocado. Similar to how we put butter on bread or cream cheese on bagels. But far healthier.
Lately on Instagram I’ve been watching my southern hemisphere friends post pics of “avo toast” – so it got me thinking. Could I recreate those pics with sweet potato toast to maintain gluten-free, paleo-friendly glory? Well, yes and yes!
And let me tell ya, not only did it come out ridiculously good, it tasted ridiculously good. I mean, who doesn’t love a little yolk drizzle?!
I love this combo of avocado, spinach, prosciutto and poached egg…but I have a feeling I’ll be whipping up new flavor combos here shortly. My brain is buzzing with inspiration!
Enjoy!
PS – I made another version of sweet potato toast with avocados, cucumber and smoked salmon.
Sweet Potato "Toast" with Avocado, Spinach, Prosciutto and Poached Egg
Description
Ingredients
- 1 sweet potato
- 1 avocado, peeled and smashed
- 1/2 cup baby spinach
- 4 slices prosciutto
- 4 eggs
- 2 tbsp avocado oil
- salt and pepper
- parsley, for garnishment
Instructions
- Preheat oven to 400 degrees fahrenheit.
- Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a mandoline.
- Lightly oil both sides of the sweet potato slices, then place on parchment paper on a baking sheet. Bake for 30 minutes or until slightly toasted.
- While the potato is baking, bring a pot of water to a simmer. Crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl of room temperature water (while the potato is still baking).
- Heat a skillet on medium heat with 1 tbsp of oil and cook the prosciutto for 1 minute on each side. Remove and place on a paper towel.
- Once the potato has cooked, add to a plate and top with smashed avocado, baby spinach, a slice of prosciutto and a poached egg.
Nutrition
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Is it ok to peel the sweet potato before making toast? OR does keeping the skin on help the slice stay formed? I was thinking the skins were not good to eat. I just found your you tube videos tonight and watched at least 4 of them! Thanks so much for sharing recipes and tips after the video. They came up in a search as I was looking into trying to understand the Exchange Diet plan better.
Denise S.
The skin does help the toast stay more intact.
Hi Lisa,
This looks deeelish. I live alone so cook for one a lot…
If you were to freeze the toasts, would you cook first then freeze or can you freeze straight away and cook as you use the slices?
Thanks :)
Sarah
I wouldn’t recommend freezing the toasts, but you can store them in the fridge for up to 4 days.
Are those nutrition facts for 1 serving? The fat content seem so high.
Yes, the nutritional information is one serving.
How long does the potato toast last, if stored in the fridge?
Hi Liz- The potato toast will last for up to 4-5 days in the fridge. You can also freeze them if you’d like :)
Hi, I couldn’t get the sweet potatoes crispy – just soft. They tasted great, but how do you get crispy? I did the 1/4 inch setting on my mandolin, brushed with avocado oil, followed the recipe for cooking time. Thanks!
Hi Linda – yes, the sweet potato toast will remain soft. It doesn’t get crispy like a chip. :)
Made this for breakfast for my family this Easter weekend, it was awesome. I didn’t have any fresh spinach so I topped it with Arugula and left out the parsley. Caution, check the sweet potatoes after 20 mins, mine were done at that point.
Thanks for sharing your recipe!
Wonderful! I’m glad you loved this recipe Brian. It’s a perfect weekend recipe for sure. :)
I just found your videos and website and I’m so excited to try the recipes and especially the meal prep ideas! I was confused by your comment that here in the US, avocado toast isn’t really a thing, because it definitely is. But I notice the post is from 2015 so perhaps that explains it. Thanks for all of this great information.
Hi Teresa – Yes, this is a much older post so a lot has changed since then! Hahah – but I hope to do a quick update to this sweet potato toast very soon :)
I recently fell in love with purple sweet potatoes. Now I’m excited to try this recipe with those!
Hi Gwen – Can’t wait for you to try this with regular sweet potatoes :)
Rainy day in Ga! So made the sweet potatoes toast , prepping for next 3days breakfast . Thank you, never would of thought of that in place of toast . Husband happy for a change from sweet pot. wraps. 🤣
Hi Lourie – I’m glad you’ve discovered a new alternative to include in your weekly routine :)
Hello Lisa,
Thanks for this great multipurpose resource
I thought you would value this oversight re a spelling error that you might like to fix.
See recipe SWEET POTATO “TOAST” WITH AVOCADO, SPINACH, PROSCIUTTO AND POACHED EGG
Step 5 states ‘Head’ rather than ‘HEAT’
Hi Danielle – Thanks so much for letting me know! Just changed :)
These sweet potato slices are heaven sent and a simple, yet genius, idea. I love the extra flavor the sweet potato adds. Thank you for this!
I know right!? Sometimes I think becoming gluten free was blessing to my food creativity! ;)
I haven’t woken up so excited about breakfast in a long time!
Yay! That makes me so happy to hear. Enjoy the recipe Lorraine!
Can you include suggestions on how to reheat items? I want to make this for the week, but I’m unsure how to reheat it.
Hi Erin – I normally reheat these in the microwave! But you can also give it a quick pan fry as well.
Such a nourishing, delicious recipe! I especially love the use of a sweet potato as “bread.”
Thanks Liz! It really is delish! And I’m working on another variation of this for later this week. ;) x