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4.8 from 15 votes

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

Sweet potato toast is a delicious and healthy gluten-free breakfast alternative. This version is topped with avocado, spinach, prosciutto and a poached egg.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 2
Calories: 534 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 sweet potato
  • 1 avocado peeled and smashed
  • 1/2 cup baby spinach
  • 4 lices prosciutto
  • 4 eggs
  • 2 tbsp avocado oil
  • salt and pepper
  • parsley for garnishment

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees fahrenheit.
  2. Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a mandoline.
  3. Lightly oil both sides of the sweet potato slices, then place on parchment paper on a baking sheet. Bake for 30 minutes or until slightly toasted.
  4. While the potato is baking, bring a pot of water to a simmer. Crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl of room temperature water (while the potato is still baking).
  5. Heat a skillet on medium heat with 1 tbsp of oil and cook the prosciutto for 1 minute on each side. Remove and place on a paper towel.
  6. Once the potato has cooked, add to a plate and top with smashed avocado, baby spinach, a slice of prosciutto and a poached egg.

Nutrition Information

Calories 534kcal (27%) Carbohydrates 22g (7%) Protein 16g (32%) Fat 43g (66%) Saturated Fat 8g (40%) Cholesterol 337mg (112%) Sodium 279mg (12%) Potassium 901mg (26%) Fiber 8g (32%) Sugar 3g (6%) Vitamin A 10545IU (211%) Vitamin C 13.7mg (15%) Calcium 88mg (9%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 534

% Daily Value*

Calories 534kcal 27%
Carbohydrates 22g 7%
Protein 16g 32%
Fat 43g 66%
Saturated Fat 8g 40%
Cholesterol 337mg 112%
Sodium 279mg 12%
Potassium 901mg 19%
Fiber 8g 32%
Sugar 3g 6%
Vitamin A 10545IU 211%
Vitamin C 13.7mg 15%
Calcium 88mg 9%
Iron 2.7mg 15%

* Percent Daily Values are based on a 2,000 calorie diet.