Whole30 Avocado Toast with Egg and Tomatoes
Elevate your breakfast or brunch game with this Whole30 Avocado Toast with Egg and Tomatoes—a healthy and delicious twist on the classic recipe! Instead of bread, this Whole30-friendly version uses roasted sweet potato slices as a nutrient-packed base. Creamy, zesty avocado mash complements perfectly poached eggs and garlic-infused sautéed cherry tomatoes for layers of irresistible flavor. Garnished with fresh parsley and a hint of lemon, this dish is gluten-free, paleo, and packed with wholesome ingredients to keep you energized. Ready in just 30 minutes, it’s an easy, vibrant meal that will brighten your day and satisfy your cravings.
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Recipe Information
Ingredients
- 1 large Sweet potato
- 1 medium Avocado
- 2 large Egg
- 1 cup Cherry tomatoes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 teaspoon Fresh lemon juice
- 1 tablespoon Fresh parsley
- 0.25 teaspoon Garlic powder
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice the sweet potato lengthwise into 1/4-inch thick slices to mimic bread slices. You should get about 4 slices from a large sweet potato.
Brush both sides of the sweet potato slices with 1 tablespoon of olive oil and place them on the prepared baking sheet. Sprinkle with salt and pepper.
Bake the sweet potato slices in the preheated oven for 15-20 minutes, flipping halfway through, until tender and slightly crispy.
While the sweet potatoes are baking, halve the cherry tomatoes.
In a non-stick skillet, heat the remaining tablespoon of olive oil over medium heat. Add the cherry tomatoes, season with a pinch of salt, pepper, and the garlic powder, and cook for about 5 minutes or until they start to soften and burst. Remove from the heat and set aside.
In a separate pot, bring water to a gentle simmer. Carefully add the eggs and poach to your preference, usually about 3-4 minutes for a runny yolk.
Halve the avocado and remove the pit. Scoop the flesh into a bowl and mash it with a fork until creamy. Stir in the fresh lemon juice and season with a pinch of salt and pepper.
Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
Assemble the avocado toast by spreading a generous amount of mashed avocado on each sweet potato slice.
Top with poached egg and arrange the sautéed cherry tomatoes over them.
Garnish with fresh parsley and an extra sprinkle of pepper if desired.
Serve immediately and enjoy your Whole30 Avocado Toast with Egg and Tomatoes!
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 6.2 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 933 mg | 20% | |
*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.
