Loaded Sweet Potato Toast with Eggs and Avocado

Name: Loaded Sweet Potato Toast with Eggs and Avocado
Prep time: 10 min
Cook time: 15 min
Total time: 10 min
Yield: 1
Ingredients: 1 piece Japanese sweet potato; 1 bunch Spinach; piece Mushrooms; 2 piece Eggs; 1 tbsp Ghee; 0.5 piece Avocado

10 mins prepServes 1

This recipe for loaded sweet potato toast features Japanese sweet potatoes as the base, topped with scrambled eggs cooked in ghee, sautéed spinach, mushrooms, and mashed avocado. It's described as an easy, delicious, and savory breakfast, suitable for paleo and gluten-free diets.

1 servings

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Instructions

To prepare the sweet potato toast, slice one Japanese sweet potato. You can either bake the slices at 400F for 30-40 minutes the night before, or broil them on the bottom shelf for 10 minutes the morning of. While the sweet potato cooks, make quick scrambled eggs in a little bit of ghee. Sauté the mushrooms and spinach until tender. Once the sweet potato toast is ready, layer it with the scrambled eggs, sautéed spinach, sautéed mushrooms, and mashed avocado.

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Loaded Sweet Potato Toast with Eggs and Avocado

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