There’s been a few times over the past several years when I’ve thought the foodie world has jumped the shark in terms of bizarre food trends. Never more so then when sweet potato toasts arrived on the scene.
I mean, eating smoothies out of a bowl with a spoon instead of a cup and straw? Seems strange to me, but whatever helps you get those fruits and veggies in! Cramming every color on the visible spectrum inside a dish then calling it a “unicorn”? Don’t know if I’d eat it, but I don’t hate it. Sushi donuts? A combo I have to imagine was concocted under some pretty crazy circumstances, but at the end of the day it’s still sushi.
Popping slices of sweet potato into a toaster then calling it toast though? Totally cuckoo puffs!
Or so I thought.
If loving Avocado, Egg and Spinach Sweet Potato Toasts is wrong, I don’t want to be right. This fun and easy gluten-free breakfast idea that’s packed with protein, vitamins, and minerals has become a breakfast staple at my house recently!
I know, I know – it seems totally nuts, but this healthy swap for bread is so good and fun. Sliced sweet potatoes cooked in a toaster – yes, a TOASTER! – for 2-3 rounds renders a tender and slightly caramelized piece of “toast” that’s suitable for topping with all your favorite breakfast goodies like mashed avocado, garlicky sauteed spinach, and drippy eggs. It’s amazing.
Best of all, you don’t need any special equipment to make sweet potato toasts (besides a toaster!) Simply slice a small/medium-sized sweet potato into 1/4″ thick slices using a very sharp knife. I find I need a mandoline to make 1/8″ slices of anything but the slightly larger 1/4″ width is totally doable with a knife. Toast it up then get to topping.
In addition to my avocado, spinach and egg idea, peanut butter and bananas would be super, or even just avocado and sea salt. The toasts are sturdy enough to pick up with your hands, though when eggs are involved I like to go the knife and fork route.
Aside from the flavor, I’m loving the idea of sweet potato toasts because, well, gluten-free bread sort of sucks. There, I said it! We ADORE Canyon Bakehouse gluten-free bread but it’s pricey and we go through a ton of it. Not only is the sweet potato route more affordable, but hello – it’s sweet potatoes! Bring on the extra vitamins and minerals, am I right? You will love this healthy, flavorful and filling combo!
Ok, start by slicing a small/medium-sized sweet potato into 1/4″ thick slices. We’re looking for a sweet potato that’s not longer than the toaster slots, and is also fairly uniform and straight in size.
Toast the sweet potato slices on the hottest setting and longest duration your toaster offers, then flip and rotate the slices and toast again. Depending on your toaster, you may need to toast for a third time – usually for only half the duration as the previous two toasts though.
As I mentioned, you can keep the extra slices of sweet potato in a Ziplock bag in the fridge so they’re handy and available to toast on the fly all week long.
Next add a drizzle of extra virgin olive oil to a skillet over medium-high heat then add a huge handful of baby spinach. Season with garlic salt then saute until the spinach has just wilted, 1-2 minutes, and remove to a plate.
Finally, cook 2 eggs to your liking (I went with sunny-side up,) then mash 1/2 avocado with garlic salt. Top the sweet potato toasts with the mashed avocado followed by the sauteed spinach and finally the eggs. Grab a knife and fork, and dig in! I hope you love this healthy and easy breakfast idea – enjoy!
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Avocado, Egg and Spinach Sweet Potato Toasts
Get your day started with Avocado, Egg and Spinach Sweet Potato Toasts! This healthy, gluten-free breakfast recipe packs a healthy punch of protein, vitamins, and minerals.
- 1 small sweet potato, cut lengthwise into 1/4" slices
- 2 eggs
- 1/2 avocado
- 1 giant handful baby spinach
- evoo, garlic salt, seasonings
- Add a sweet potato slice to each toaster slot then toast on high for the longest duration offered by your toaster. Flip and rotate the sweet potato slices then toast again on high and for the longest duration. If the sweet potato slices aren't tender by this point, flip and rotate once more then toast a third time (might only need half the duration as previous rounds.) Top toasted sweet potato slices with avocado mashed with a little garlic salt then set aside.
- Meanwhile, place a small skillet over medium-high heat then add a drizzle of extra virgin olive oil. Add baby spinach then season with garlic salt and saute until tender. Place on top of mashed avocado.
- Turn heat down to medium then cook eggs to your liking - sunny side up, fried, scrambled, etc - seasoning with the seasoning of your choice (I used steak seasoning but garlic salt and pepper is just fine!) Place eggs on top of spinach then serve.
- Keep extra sliced sweet potato slices in a ziplock bag in the refrigerator for easy sweet potato toasts during the week!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.