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Sweet Potato Toast with Avocado, Spinach, Prosciutto, and Poached Egg Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 68 reviews
  • Author: admin
  • 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

Scale

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

  1. Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the sweet potato slices.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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Find it online: https://internetfamousfood.com/sweet-potato-toast-with-avocado-spinach-prosciutto-and-poached-egg-recipe/