Description
A delicious and healthy twist on traditional avocado toast, featuring creamy avocado egg salad served on toasted sweet potato slices, garnished with crispy bacon and fresh parsley. Perfect for a nutritious breakfast or light lunch.
Ingredients
Scale
Main Ingredients
- 8 hard boiled eggs
- 1-2 ripe avocados, peeled and mashed
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 slices bacon
- 1/3 cup chopped sweet onions
- 1 medium sweet potato
- Fresh parsley for garnish (optional)
Instructions
- Boil the Eggs: Place the eggs in a pot filled halfway with water and add 1 teaspoon of sea salt. Cover the pot and bring the water to a boil over high heat. Once boiling, cook the eggs for 10 minutes to ensure they are hard boiled.
- Cool and Peel the Eggs: Drain the hot water and rinse the eggs with cold water. Transfer them to a bowl filled with ice water to stop the cooking process and cool for 10 minutes. Once cooled, peel and chop the eggs into small pieces.
- Prepare the Avocado Egg Salad: In a large bowl, combine the chopped hard-boiled eggs, mashed avocado, fresh lemon juice, sea salt, freshly ground black pepper, and chopped sweet onions. Mash and mix the ingredients together until you achieve a smooth and creamy consistency.
- Cook the Bacon: In a skillet over medium heat, cook the bacon slices until they are crispy. Remove from the skillet and place on paper towels to drain excess fat. Chop or crumble the bacon once cooled.
- Toast the Sweet Potato Slices: Slice the sweet potato horizontally into 1/2 inch thick slices. Place the slices in a toaster oven and toast until they are tender inside and slightly crispy on the edges. This usually takes about 5-7 minutes but may vary depending on your toaster oven.
- Assemble and Serve: Spread the avocado egg salad evenly over the toasted sweet potato slices. Sprinkle the crispy bacon pieces and fresh parsley on top for garnish. Serve immediately and enjoy!
Notes
- Need an alternative to traditional avocado toast? This recipe offers a flavorful and nutrient-packed option using sweet potato as a base.
- You can adjust the amount of bacon or omit it altogether for a vegetarian version.
- If you don’t have a toaster oven, you can roast the sweet potato slices in a regular oven at 400°F (200°C) for 15-20 minutes until tender.
- Adding fresh herbs like parsley adds a nice freshness to the dish, but it is optional.
- Use ripe but firm avocados for the best texture in the egg salad.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 210 mg
