Whole30 Avocado Toast with Eggs
Revolutionize your breakfast routine with this Whole30 Avocado Toast with Eggs, a nutritious and satisfying twist on the classic favorite! Instead of traditional bread, roasted sweet potato slices serve as a wholesome, grain-free base, perfectly caramelized for a hint of natural sweetness. Creamy mashed avocado, brightened with fresh lemon juice and seasoned to perfection, provides a healthy dose of good fats. Topped with sunny-side-up eggs for protein-packed richness and a sprinkle of red pepper flakes for a touch of heat, this dish is finished with fresh cilantro for a vibrant, herbaceous kick. This paleo-friendly and gluten-free recipe is quick to prepare, taking only 30 minutes from start to finish, making it an ideal choice for anyone following a Whole30 meal plan or simply looking for a flavorful, nutrient-packed breakfast or brunch option.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 avocados
- 4 eggs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh cilantro leaves
Instructions
Preheat your oven to 400°F (200°C).
Wash the sweet potatoes thoroughly and slice them lengthwise into 1/4-inch thick slabs.
Place the sweet potato slices on a baking sheet lined with parchment paper. Brush both sides with 1 tablespoon of olive oil and sprinkle lightly with sea salt.
Roast in the preheated oven for about 15-20 minutes, flipping halfway through, until the edges are golden brown and the centers are tender.
While the sweet potatoes are roasting, cut the avocados in half and remove the pits. Scoop the flesh into a mixing bowl.
Add the lemon juice, 1/4 teaspoon of sea salt, and black pepper to the avocados. Mash together with a fork until creamy and well combined. Set aside.
Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Crack the eggs into the skillet and cook sunny-side up until the whites are set but the yolks are still runny, about 3-5 minutes.
Once the sweet potato slices are done, remove them from the oven and let them cool slightly.
Spread a generous amount of the mashed avocado mixture over each roasted sweet potato slice.
Top each slice with a sunny-side-up egg.
Sprinkle with a pinch of red pepper flakes and garnish with fresh cilantro leaves.
Serve immediately and enjoy your Whole30 Avocado Toast with Eggs!
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 6.4 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 145 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1717 mg | 37% | |
*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.
