Sweet Potato "Toast" with Avocado, Spinach, Prosciutto and Poached Egg

Nutrition Notes

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)

Preparation

1. 1

   Step 1

   Preheat oven to 400 degrees fahrenheit.
2. 2

   Step 2

   Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a mandoline.
3. 3

   Step 3

   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.
4. 4

   Step 4

   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).
5. 5

   Step 5

   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.
6. 6

   Step 6

   Once the potato has cooked, add to a plate and top with smashed avocado, baby spinach, a slice of prosciutto and a poached egg.

7. Bon appetit!