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Sweet Potato Toast With Avocado And Egg

Thick sweet potato planks toasted until tender and crisp at the edges, topped with lemony mashed avocado, a fried egg, everything bagel seasoning, and chili flakes.
Keyword sweet potato toast with avocado and egg
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients

For the Toast

  • 1 large sweet potato about 12 ounces, long and even, scrubbed and unpeeled
  • 1 tablespoon avocado oil or olive oil
  • ¼ teaspoon fine salt

For the Topping

  • 1 large ripe avocado
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon fine salt
  • 4 large eggs
  • 1 tablespoon unsalted butter for the pan
  • 2 handfuls baby spinach optional
  • 2 teaspoons everything bagel seasoning
  • ¼ teaspoon red pepper flakes
  • freshly ground black pepper to taste

Instructions

Toast the Planks

  • Scrub the sweet potato and trim a thin slice off one long side so it sits flat. Cut lengthwise into planks a solid ¼ inch thick, squaring off the two rounded outer slices.
  • Brush both sides of each plank with oil and season with the fine salt.
  • Toast the planks on the highest toaster setting for 2 to 3 full cycles, until a fork slides into the center with no resistance and the edges are dark at the corners. For the oven, roast on a sheet pan at 425 degrees F for 18 to 22 minutes, flipping once.

Top and Serve

  • Mash the avocado in a small bowl with the lemon juice, salt, and black pepper, keeping it chunky rather than smooth.
  • Melt the butter in a nonstick skillet over medium heat. If using spinach, wilt it for 30 seconds and set it aside.
  • Fry the eggs for 3 to 4 minutes, spooning hot butter over the tops until the whites are opaque and the yolks are set through. Season with salt and pepper.
  • Spread the mashed avocado edge to edge over each warm plank, add the spinach if using, and set a fried egg on top.
  • Finish with everything bagel seasoning, red pepper flakes, and black pepper. Serve immediately while the planks are still crisp.

Notes

  • Cut at ¼ inch: Thinner planks scorch and go floppy, thicker planks stay raw in the middle.
  • Leave the skin on: It softens completely and keeps the plank from tearing under the toppings.
  • Lemon in the avocado: Keeps it green through a slow breakfast and cuts the sweetness of the potato.
  • Make ahead: Toasted planks keep 4 days in the fridge and re-crisp in one toaster cycle. Top only when serving.
  • Dry the planks: If you soak them after slicing, pat them completely dry or they steam instead of crisping.