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- Sweet Potato "Toast" with Avocado, Spinach, Prosciutto and Poached Egg
Sweet Potato "Toast" with Avocado, Spinach, Prosciutto and Poached Egg
Recipe is mostly dairy-free except for potential traces of dairy in prosciutto. Double-check the prosciutto is dairy-free; otherwise, the recipe is suitable.
Adapted from Downshiftology, by Lisa Bryan
Ingredients
- 1 sweet potato
- 1 avocado (peeled and smashed)
- 1/2 cup baby spinach
- 4 slices prosciutto
- 4 eggs
- 2 tbsp avocado oil
- salt and pepper
- parsley (for garnishment)
Method
- Preheat oven to 400 degrees fahrenheit.
- Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a mandoline.
- Lightly oil both sides of the sweet potato slices, then place on parchment paper on a baking sheet. Bake for 30 minutes or until slightly toasted.30 min timer
- While the potato is baking, bring a pot of water to a simmer. Crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl of room temperature water (while the potato is still baking).4 min timer
- Heat a skillet on medium heat with 1 tbsp of oil and cook the prosciutto for 1 minute on each side. Remove and place on a paper towel.1 min timer
- Once the potato has cooked, add to a plate and top with smashed avocado, baby spinach, a slice of prosciutto and a poached egg.
Dairy-free check: watch for butter, cream, cheese, whey, casein and milk powder in packaged foods. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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