If you are craving a breakfast or light brunch that feels both indulgent and wholesome, this Sweet Potato Toast with Avocado, Spinach, Prosciutto, and Poached Egg Recipe hits all the right notes. Imagine crispy, golden slices of sweet potato standing in for bread, layered with creamy smashed avocado, bright and tender baby spinach, salty prosciutto, and topped off with a perfectly poached egg whose yolk spills silkily onto every bite. This dish feels fresh, vibrant, and approachable, yet packed full of satisfying flavor and texture that will keep you coming back for more.
Ingredients You’ll Need
The magic of this Sweet Potato Toast with Avocado, Spinach, Prosciutto, and Poached Egg Recipe lies in a few simple but essential ingredients that each bring their own charm. From the naturally sweet and sturdy sweet potato slices to the creamy avocado and savory prosciutto, every component plays a crucial role in balancing flavors and textures.
- Sweet potato: Choose a firm, medium-sized one for easy slicing and the perfect toasting texture.
- Avocado: Ripe and creamy, its natural richness pairs beautifully with the other ingredients.
- Baby spinach: Fresh and tender, it adds a pop of vibrant green and a light freshness.
- Prosciutto: Thin slices bring a salty, savory bite that contrasts wonderfully with the sweet potato.
- Eggs: Fresh eggs are best for poaching, delivering that luscious, runny yolk.
- Avocado oil: A neutral oil perfect for lightly coating and cooking.
- Salt and pepper: Simple seasonings that enhance and balance the flavors.
- Parsley: Finely chopped for garnishing to add a touch of color and mild herbaceousness.
How to Make Sweet Potato Toast with Avocado, Spinach, Prosciutto, and Poached Egg Recipe
Step 1: Preheat and Prepare
Begin by setting your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature while you prep your ingredients. This step is crucial to achieve that perfect toastiness on the sweet potato slices without turning them mushy.
Step 2: Slice the Sweet Potato
After washing and scrubbing your sweet potato to remove any dirt, slice it lengthwise into even, thin pieces. Using a mandoline helps get consistent thickness, which is essential for even baking and that ideal crispy-to-soft texture ratio.
Step 3: Oil and Bake the Sweet Potato Slices
Brush both sides of each sweet potato slice with avocado oil to help them crisp up beautifully in the oven. Arrange them on parchment paper on a baking sheet and bake for about 30 minutes. You’ll want to watch for a slight toasting color and firmness while still maintaining tenderness.
Step 4: Poach the Eggs
While the sweet potato is baking, bring a pot of water to a gentle simmer. Crack each egg carefully into the simmering water and poach for 3 to 4 minutes until the whites are set but the yolks remain soft and runny—this is key for that luscious finish.
Step 5: Cook the Prosciutto
Heat a skillet over medium heat with about one tablespoon of avocado oil. Cook each slice of prosciutto for roughly one minute per side. This quick cook crisps it just enough to enhance its flavor without making it too chewy.
Step 6: Assemble Your Toast
Once your sweet potato slices are toasted and warm, transfer them to a plate. First, spread a layer of smashed avocado on each slice, followed by a handful of fresh baby spinach. Next, lay on a slice of crispy prosciutto, then top everything with your perfectly poached egg. Finish with a sprinkle of salt, pepper, and fresh parsley for a beautiful presentation.
How to Serve Sweet Potato Toast with Avocado, Spinach, Prosciutto, and Poached Egg Recipe
Garnishes
To elevate this dish, try sprinkling some red pepper flakes for a little kick or a drizzle of balsamic glaze for subtle sweetness. A squeeze of fresh lemon over the avocado can brighten the flavors even further and keep the avocado from browning too quickly.
Side Dishes
This toast pairs wonderfully with light, fresh sides like a simple mixed greens salad or a handful of cherry tomatoes tossed in olive oil and balsamic vinegar. For something heartier, roasted mushrooms or a small bowl of fresh fruit complement the flavors beautifully without overpowering them.
Creative Ways to Present
For a brunch party, serve this recipe open-faced on a large wooden board with each component artfully arranged. Another fun idea is to trim the sweet potato slices into smaller, bite-sized pieces to create sweet potato toast canapés, perfect for sharing and grazing.
Make Ahead and Storage
Storing Leftovers
You can store any leftover baked sweet potato slices separately in an airtight container in the fridge for up to 2 days. Keep the poached eggs, avocado spread, spinach, and prosciutto chilled separately as well to maintain freshness.
Freezing
While you can freeze leftover baked sweet potato slices, it’s best to avoid freezing the assembled toast since the avocado and poached eggs do not freeze well. Reheat sweet potato slices directly from the freezer in the oven or toaster oven for best texture.
Reheating
Reheat the sweet potato slices on a baking sheet at 350 degrees Fahrenheit for about 10 minutes to regain crispness. Avoid microwaving to keep them from becoming soggy. Reassemble with fresh ingredients after reheating for the best experience.
FAQs
Can I use regular bread instead of sweet potato for this recipe?
Absolutely, but the beauty of this Sweet Potato Toast with Avocado, Spinach, Prosciutto, and Poached Egg Recipe is in its gluten-free twist and the natural sweetness the sweet potato provides, adding an extra layer of flavor.
How do I know when the poached egg is perfectly cooked?
The whites should be firm and set while the yolk remains soft and runny. A good guideline is to poach eggs for about 3 to 4 minutes, but timing can vary slightly depending on the size of your eggs and water temperature.
Can I substitute prosciutto with another meat?
Yes! Thinly sliced smoked turkey or even crispy bacon can be delicious substitutes, but keep in mind they will alter the flavor slightly. Prosciutto offers a delicate saltiness and chewiness that pairs uniquely well with the other ingredients.
Is this sweet potato toast healthy?
Definitely! This recipe combines healthy fats from avocado and eggs, fresh greens, lean protein from prosciutto, and complex carbs from sweet potato. It’s a balanced meal that’s both nourishing and satisfying.
Can I make this recipe vegan?
For a vegan version, omit the poached egg and prosciutto. Try adding sautéed mushrooms or a vegan bacon alternative and use a tofu scramble or chickpea flour “egg” to keep similar textures and flavors.
Final Thoughts
Trying the Sweet Potato Toast with Avocado, Spinach, Prosciutto, and Poached Egg Recipe is like discovering a whole new world of breakfast delight where wholesome ingredients meet crave-worthy flavors in every bite. Whether you’re feeding just yourself or sharing with friends, it’s a recipe that never fails to impress and satisfies on so many levels. Give it a go and watch it become one of your favorite go-to meals — it’s that good!
Print
Sweet Potato Toast with Avocado, Spinach, Prosciutto, and Poached Egg Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Sweet Potato “Toast” with Avocado, Spinach, Prosciutto, and Poached Egg is a wholesome and flavorful breakfast option featuring baked sweet potato slices topped with creamy smashed avocado, fresh baby spinach, savory pan-fried prosciutto, and perfectly poached eggs. This recipe offers a delicious gluten-free alternative to traditional bread toast, combining a variety of textures and nutrient-rich ingredients for a satisfying and nutritious meal.
Ingredients
Sweet Potato Toast
- 1 sweet potato
- 2 tbsp avocado oil, divided
- Salt and pepper, to taste
Toppings
- 1 avocado, peeled and smashed
- 1/2 cup baby spinach
- 4 slices prosciutto
- 4 eggs
- Parsley, for garnishment
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the sweet potato slices.
- Slice the sweet potato: Wash and scrub the sweet potato thoroughly. Using a mandoline, slice the sweet potato lengthwise into even slices to ensure uniform baking.
- Prepare and bake sweet potato slices: Lightly coat both sides of the sweet potato slices with avocado oil and season with salt and pepper. Place the slices on parchment paper-lined baking sheet and bake for about 30 minutes or until they become slightly toasted and tender.
- Poach the eggs: While the sweet potatoes bake, bring a pot of water to a gentle simmer. Crack eggs one by one into the water and poach for 3-4 minutes until the whites are set and yolks are still runny. Remove eggs and place in a bowl of room temperature water to stop cooking.
- Cook the prosciutto: Heat a skillet over medium heat and add 1 tablespoon of avocado oil. Pan-fry the prosciutto slices for about 1 minute on each side until slightly crispy. Remove and drain on paper towels to eliminate excess oil.
- Assemble the toast: Remove sweet potato slices from the oven and arrange them on a plate. Top each slice with smashed avocado, baby spinach, a slice of crispy prosciutto, and a poached egg.
- Garnish and serve: Sprinkle chopped parsley over the assembled toasts for a fresh flavor and serve immediately while warm.
Notes
- For a firmer toast, slice sweet potato thinner and bake a few minutes longer.
- You can substitute prosciutto with bacon or turkey slices if preferred.
- Use fresh and ripe avocado for the creamiest texture and best flavor.
- Poached eggs can be replaced with fried or scrambled eggs according to taste.
- Ensure the water simmers gently to keep eggs intact while poaching.
