Looking for a breakfast that’s not only delicious but also packed with nutrients? Dive into the world of Egg and Sweet Potato Toasts! This vibrant dish combines the creamy richness of eggs with the natural sweetness of roasted sweet potatoes, all atop crispy whole grain bread. In just 25 minutes, you can whip up a meal that’s perfect for any time of day—whether it’s a quick breakfast, a satisfying lunch, or a light dinner. Trust us, once you try this recipe, you’ll want to make it a staple in your kitchen!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 slices whole grain bread
- 1 medium sweet potato, sliced
- 2 large eggs
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Begin by preparing all your ingredients. Wash the medium sweet potato thoroughly under running water to remove any dirt. Slice the sweet potato into thin rounds, about 1/4 inch thick, to ensure they cook evenly and quickly.
- Preheat your oven to 400°F (200°C). While the oven is heating, arrange the sweet potato slices on a baking sheet lined with parchment paper for easy cleanup.
- Drizzle the sweet potato slices with 1 tablespoon of olive oil, and sprinkle with salt and pepper to taste. Toss the slices gently to coat them evenly with the oil and seasonings.
- Once the oven is preheated, place the baking sheet with the sweet potato slices in the oven. Bake for about 15 minutes, flipping the slices halfway through, until they are tender and slightly crispy on the edges.
- While the sweet potatoes are baking, prepare the eggs. You can choose to poach, fry, or scramble the eggs according to your preference. If frying, heat a non-stick skillet over medium heat and add a small amount of olive oil or butter.
- Crack the eggs into the skillet and season with salt and pepper. Cook until the whites are set and the yolks are cooked to your liking. For poached eggs, bring a pot of water to a simmer, add a splash of vinegar, and gently slide in the cracked eggs. Cook for about 3-4 minutes for a runny yolk.
- While the eggs are cooking, toast the whole grain bread slices until golden brown and crispy. You can use a toaster or a skillet for this step.
- Once the sweet potato slices are done baking, remove them from the oven and let them cool slightly. Assemble your toasts by placing a few sweet potato slices on each piece of toasted bread.
- Top the sweet potato slices with the cooked eggs. If you made poached eggs, place them gently on top to avoid breaking the yolks.
- Garnish your Egg and Sweet Potato Toasts with fresh herbs of your choice, such as parsley, chives, or cilantro, for added flavor and color.
- Serve the toasts immediately while warm, and enjoy a nutritious and delicious meal!
Tips
- Prep Ahead: To save time, you can slice the sweet potatoes and store them in the refrigerator a day ahead. Just remember to soak them in water to prevent browning.
- Customize Your Eggs: Experiment with different cooking methods for the eggs. Try poaching for a runny yolk, frying for a crispy edge, or scrambling for a fluffy texture—each brings a unique flavor to the dish!
- Add Spice: If you enjoy a little heat, sprinkle some red pepper flakes or a dash of hot sauce on top of your toasts for an extra kick.
- Herb Variations: Don’t hesitate to switch up the herbs! Fresh basil or dill can add a refreshing twist, so feel free to get creative with your garnishes.
- Make it a Meal: To turn these toasts into a heartier meal, serve with a side of mixed greens or a simple salad for added freshness and crunch.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 15g
Fat: 16g
Saturated Fat: g
Cholesterol: 190mg
