Description
A nutritious and flavorful twist on traditional avocado toast, featuring creamy avocado egg salad served on crispy sweet potato toast slices, enhanced with crispy bacon and sweet onions for a satisfying meal or snack.
Ingredients
Scale
Egg Salad
- 8 eggs, hard boiled
- 1-2 ripe avocados, peeled and mashed
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1/3 cup chopped sweet onions
Toppings
- 2 slices bacon, cooked until crispy
- Fresh parsley, for garnish (optional)
Sweet Potato Toast
- 1 large sweet potato, sliced horizontally into 1/2-inch thick pieces
Instructions
- Hard Boil Eggs: Place the eggs in a pot filled halfway with water and add 1 teaspoon of sea salt to the water. Cover and bring the water to a boil over high heat. Once boiling, cook the eggs for 10 minutes.
- Cool and Peel Eggs: Drain the hot water and immediately run cold water over the eggs. Transfer the eggs to a bowl of ice water and let them sit for 10 minutes to cool completely. Once cooled, peel and chop the eggs into small pieces.
- Prepare Egg Salad: In a large bowl, combine the chopped eggs, mashed avocado, fresh lemon juice, sea salt, black pepper, and chopped sweet onions. Mash and mix all ingredients together until smooth and well combined.
- Cook Bacon: In a skillet over medium heat, cook the bacon slices until crispy. Remove, let them drain on paper towels, and then crumble or chop into smaller pieces.
- Toast Sweet Potato Slices: Cut the sweet potato into 1/2-inch horizontal slices. Place them in a toaster oven or regular oven set to 400°F (204°C) and toast or bake until tender and slightly crispy on edges, approximately 10-15 minutes, flipping halfway through.
- Assemble the Toast: Place the toasted sweet potato slices on a plate. Spoon generous amounts of avocado egg salad on top of each slice. Sprinkle with crispy bacon and garnish with fresh parsley if desired. Serve immediately.
Notes
- This sweet potato toast is a great gluten-free and nutrient-dense alternative to traditional bread toast.
- You can substitute bacon with turkey bacon or omit it altogether to make the recipe vegetarian-friendly.
- To speed up cooking, use pre-cooked hard-boiled eggs from the store if available.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days; sweet potato toast is best when fresh.
Nutrition
- Serving Size: 1 serving (approx. 1 sweet potato slice with toppings)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 210 mg
