Name: Sweet Potato "Avocado Toast" with Soft-boiled Eggs
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 avocados; 12 eggs; 1 ½ lemons; 1.36 kg sweet potatoes; chili powder; extra virgin olive oil; garlic powder; salt

Sweet Potato "Avocado Toast" with Soft-boiled Eggs Sweet Potato "Avocado Toast" with Soft-boiled Eggs — a 30-minute breakfast recipe with 8 ingredients, serving 6.Ingredients

3 avocados

12 eggs

1 ½ lemons

1.36 kg sweet potatoes

chili powder

extra virgin olive oil

garlic powder

salt

Instructions

Preheat oven to broil and position rack in the middle of the oven.

Place eggs in a large pot, cover with water and bring to a boil. Reduce heat to a simmer and cook for 4 minutes. Drain hot water and add ice or run under cold water to cool.

Meanwhile, wash and dry the fresh produce.

Trim off and discard ends of sweet potatoes; peel and slice lengthwise into ½-inch thick pieces. Discard any small, outer slices, then place remaining slices on a baking sheet lined with aluminum foil.

Rub the oil over both sides of the sweet potato slices, then season with salt.

Place sweet potatoes in the oven and broil, flipping halfway through, 8-10 minutes, or until tender. (Keep a close watch on the sweet potatoes to avoid burning.)

Halve and pit the avocados, then scoop out into a medium bowl.

Grate zest from the lemons and set aside, then juice lemons into the bowl with the avocado. Add salt and garlic powder and mash with a potato masher or fork; set aside.

Peel and halve the eggs.

To serve, spread a spoonful of avocado mash over each slice of sweet potato; top with eggs, lemon zest, chili powder, and salt. Enjoy!

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