Whole30 Avocado Toast with Boiled Eggs
Elevate your breakfast game with this nutritious and satisfying Whole30 Avocado Toast with Boiled Eggs, a creative twist on the classic favorite. Instead of bread, this gluten-free and grain-free recipe uses oven-roasted sweet potato slices as the base, creating a naturally sweet and hearty "toast." Topped with creamy mashed avocado seasoned with fresh lemon juice, a hint of salt, and black pepper, each slice is crowned with perfectly boiled eggs for a protein-packed boost. A finishing touch of juicy cherry tomatoes and fragrant parsley adds vibrant color and flavor. With just 30 minutes needed from start to finish, this easy, wholesome dish is perfect for busy mornings, meal prep, or a light, healthy snack. Enjoy a nutritious, Whole30-compliant breakfast that's as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 1 large avocado
- 4 eggs
- 2 teaspoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 8 cherry tomatoes
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the sweet potatoes, then slice them lengthwise into 1/4-inch thick slices to resemble toast.
Lightly brush each sweet potato slice with olive oil on both sides. Place them on a baking sheet lined with parchment paper.
Bake in the preheated oven for 18-20 minutes, flipping halfway through, until the sweet potato slices are tender but still holding their shape.
While the sweet potatoes are baking, fill a medium saucepan with water and bring it to a boil over medium-high heat.
Carefully lower the eggs into the boiling water and boil for 7 minutes for jammy eggs, or adjust the time for softer or firmer yolks.
Once boiled, transfer the eggs to a bowl of ice water to cool for 3 minutes, then peel and set aside.
Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice, salt, and pepper. Mash with a fork until smooth.
Halve the cherry tomatoes and chop the fresh parsley.
Once the sweet potato slices are done, let them cool slightly, then spread the mashed avocado evenly over each slice.
Slice the boiled eggs and arrange them on top of the avocado spread.
Sprinkle the sliced cherry tomatoes and chopped parsley on top for added flavor and color.
Serve immediately and enjoy this wholesome Whole30 avocado toast!
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 365 mg | 16% | |
| Total Carbohydrate | 26.1 g | 10% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 8.6 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 800 mg | 17% | |
*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.
