Eggs and avocado on sweet potato toast


Eggs and sweet potato; my whole 30 staples. I eventually got sick of eggs but I’m still on a sweet potato high. Sweet potato is extremely versatile, there’s so much you can do with it that it never gets boring.

I saw this sweet potato toast idea on instagram and I couldn’t wait to try it. You thinly slice up the sweet potato length-wise, and crisp it up in the oven or toaster then top it up with anything you like. I think it’s a genius idea. The sweet potato toast is crispy on the outside and soft on the inside. In this recipe, I topped up mine with an avocado mash, boiled and fried eggs and spinach and almond pesto with a squeeze of lemon juice; simple deliciousness! It works with many different toppings; sweet and savoury. I hope you give it a try soon, you won’t regret it.


1 large sweet potato, washed and sliced lengthwise
1 tbsp olive oil
1 avocado
4 eggs
Lemon juice
Salt and pepper, to taste


Preheat oven to 400F and line a baking sheet with parchment paper

Line the sweet potato slices on the lined baking sheet and brush them with the olive oil on both sides

Throw them into the oven for 30 minutes until crisp and soft, turning them over after 15 minutes

Mash the avocado in a bowl and season with salt and pepper

Cook the eggs how you like them. As you can see in the photo, I had both fried and boiled but I enjoyed fried more with this recipe.

Spread the mashed avocado onto the sweet potatoes, drizzle with lemon juice and top with eggs