Whole30 Avocado Toast with Boiled Egg
Transform your breakfast routine with this creative twist on a classic favorite: Whole30 Avocado Toast with Boiled Egg. This nutritious, gluten-free recipe swaps traditional bread for roasted sweet potato slices, delivering a flavorful and satisfying base that's perfect for a wholesome meal. Topped with creamy mashed avocado enhanced with a touch of zesty lemon juice, and crowned with perfectly boiled eggs, this dish offers a delightful blend of textures and flavors. A sprinkle of red pepper flakes adds a hint of spice, while fresh cilantro brightens the dish with herbal freshness. Ready in just 25 minutes, this paleo-friendly recipe is ideal for a quick, energizing breakfast or a light lunch. Enjoy this nutrient-packed avocado toast and stay on track with your Whole30 goals!
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Recipe Information
Ingredients
- 1 large Sweet potato
- 1 large Avocado
- 2 large Egg
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 1 tablespoon Fresh cilantro
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the sweet potato. Cut it lengthwise into 1/4-inch thick slices.
Place the sweet potato slices on a baking sheet lined with parchment paper. Brush both sides with olive oil and sprinkle with a pinch of salt and black pepper.
Bake in the oven for 15 minutes, flipping halfway through until the sweet potato slices are fork-tender and edges are slightly crispy.
While the sweet potatoes are baking, bring a small pot of water to a boil. Add the eggs and boil for 7 to 8 minutes for a medium-set yolk.
Once boiled, transfer the eggs to a bowl of ice water to cool, then peel and slice them when cool enough to handle.
In a medium bowl, mash the avocado with a fork. Add the lemon juice, remaining salt, and black pepper. Mix until combined.
Once the sweet potato slices are done, remove them from the oven and let them cool for a minute.
Spread a generous layer of the mashed avocado mixture onto each slice of sweet potato toast.
Top with sliced boiled eggs, sprinkle with red pepper flakes and chopped fresh cilantro.
Serve immediately and enjoy your Whole30-approved avocado toast!
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1752 mg | 76% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 11.8 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 130 mg | 10% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1559 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
