Breakfast

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!

Try our savory french toast recipe.

Servings
2

Ingredients

  • 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

Preparation

  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