The Lumberjack: Toast with Sweet Potato, Egg & Avocado

Egg adds a protein boost while avocado acts as a healthy source of fats in this hearty toast recipe that is sure to please. Looking for a gluten-free option? CE has got you covered!

Sweet Potato, Egg,

Toast with Sweet Potato, Egg & Avocado

Try our savory french toast recipe.

  • 2Servings


  • 1/2 sweet potato, peeled, cut crosswise into 1/4-inch rounds
  • 2 tsp ghee or olive oil
  • 2 large eggs
  • 2 slices whole-grain bread*
  • 1 avocado, peeled, pitted and thinly sliced
  • 2 tbsp finely chopped red onion
  • 1/8 tsp sea salt
  • All-natural hot sauce, to taste


  1. Preheat oven to 400°F. Arrange potato in a single layer on a parchment-lined baking sheet. Mist on both sides with cooking spray. Bake until tender and lightly golden, turning halfway, 20 to 25 minutes.
  2. In a medium skillet on medium, heat ghee. To a small bowl, crack 1 egg and slide it into skillet; repeat with remaining egg. Cook until whites are firm and yolk has achieved desired doneness.
  3. Toast bread. Divide potato, egg, avocado, onion, salt and hot sauce evenly among toasts.

Nutrition Information

  • Serving Size: 1 slice
  • Calories: 365
  • Carbohydrate Content: 29 g
  • Cholesterol Content: 190 mg
  • Fat Content: 23 g
  • Fiber Content: 10 g
  • Protein Content: 13 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 334 mg
  • Sugar Content: 5 g
  • Monounsaturated Fat Content: 12 g
  • Polyunsaturated Fat Content: 3 g