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.
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
- 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.
- 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.
- 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