Whole30 Toast with Poached Egg
Elevate your breakfast game with this Whole30 Toast with Poached Egg—a nutritious, grain-free twist on a classic favorite. This recipe swaps traditional bread for roasted sweet potato "toast," creating a naturally sweet and fiber-rich base. Topped with creamy smashed avocado, a perfectly poached egg, and a sprinkle of fresh parsley for an optional garnish, this dish is a vibrant and satisfying staple for those following a Whole30 or paleo lifestyle. With just 10 minutes of prep time and simple ingredients like lemon juice, olive oil, and a hint of seasoning, this wholesome meal is easy to make, gluten-free, and full of flavor. Whether you're seeking a healthy breakfast, brunch, or snack, this sweet potato toast recipe is sure to impress with its nutrient-packed profile and crowd-pleasing presentation.
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Recipe Information
Ingredients
- 1 large Sweet potato
- 1 medium Avocado
- 1 large Egg
- 1 teaspoon Lemon juice
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Chopped fresh parsley (optional)
- 1 tablespoon Vinegar (white or apple cider)
- 4 cups Water
Instructions
Preheat your oven to 400°F (200°C).
Wash the sweet potato thoroughly. Slice it lengthwise into 1/4-inch thick slices to create 'toast' bases.
Brush the sweet potato slices lightly with olive oil on both sides and sprinkle with a small pinch of salt.
Place the sweet potato slices on a baking sheet lined with parchment paper and bake for 12-15 minutes, flipping halfway through, until both sides are golden brown and the slices are tender.
While the sweet potato is baking, bring 4 cups of water to a gentle simmer in a medium saucepan. Add 1 tablespoon of vinegar to the water to help the egg whites hold together.
Crack the egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide the egg into the center of the whirlpool. Let it poach for about 3-4 minutes until the whites are set but the yolk remains soft.
Using a slotted spoon, carefully remove the poached egg from the water and place it on a plate lined with a paper towel to drain.
In a small bowl, mash the avocado with a fork. Mix in 1 teaspoon of lemon juice, a pinch of salt, and black pepper to taste.
Once the sweet potato 'toast' is ready, spread the mashed avocado evenly over each slice.
Top the avocado with the poached egg. Optionally, garnish with chopped fresh parsley for added flavor and presentation.
Serve immediately and enjoy your Whole30-compliant toast with poached egg!
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1667 mg | 72% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 11.1 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 154 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1228 mg | 26% | |
*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.
