Whole30 Avocado Toast with Egg and Tomatoes

Elevate your breakfast or brunch game with this Whole30 Avocado Toast with Egg and Tomatoes, a paleo-inspired twist on a beloved classic. Instead of traditional bread, this recipe uses roasted sweet potato slices as a nutritious and naturally gluten-free base. Creamy avocado, infused with a hint of fresh lemon juice, pairs perfectly with soft poached eggs and sautéed cherry tomatoes bursting with flavor. Each bite is a delightful blend of textures and vibrant tastes, garnished with fresh parsley for a touch of brightness. Ready in just 30 minutes, this wholesome, dairy-free, and grain-free recipe is perfect for those following a Whole30 plan or anyone seeking a satisfying, nutrient-packed meal.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 1 large Sweet potato
• 1 medium Avocado
• 2 large Egg
• 1 cup Cherry tomatoes
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 teaspoon Fresh lemon juice
• 1 tablespoon Fresh parsley
• 0.25 teaspoon Garlic powder

Directions

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

Slice the sweet potato lengthwise into 1/4-inch thick slices to mimic bread slices. You should get about 4 slices from a large sweet potato.

Step 3

Brush both sides of the sweet potato slices with 1 tablespoon of olive oil and place them on the prepared baking sheet. Sprinkle with salt and pepper.

Step 4

Bake the sweet potato slices in the preheated oven for 15-20 minutes, flipping halfway through, until tender and slightly crispy.

Step 5

While the sweet potatoes are baking, halve the cherry tomatoes.

Step 6

In a non-stick skillet, heat the remaining tablespoon of olive oil over medium heat. Add the cherry tomatoes, season with a pinch of salt, pepper, and the garlic powder, and cook for about 5 minutes or until they start to soften and burst. Remove from the heat and set aside.

Step 7

In a separate pot, bring water to a gentle simmer. Carefully add the eggs and poach to your preference, usually about 3-4 minutes for a runny yolk.

Step 8

Halve the avocado and remove the pit. Scoop the flesh into a bowl and mash it with a fork until creamy. Stir in the fresh lemon juice and season with a pinch of salt and pepper.

Step 9

Once the sweet potatoes are done, remove them from the oven and let them cool slightly.

Step 10

Assemble the avocado toast by spreading a generous amount of mashed avocado on each sweet potato slice.

Step 11

Top with poached egg and arrange the sautéed cherry tomatoes over them.

Step 12

Garnish with fresh parsley and an extra sprinkle of pepper if desired.

Step 13

Serve immediately and enjoy your Whole30 Avocado Toast with Egg and Tomatoes!

Nutrition Facts

Serving size	(632.1g)

Amount per serving	% Daily Value*
Calories	920.7

Total Fat 73.7g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 11.6g
Cholesterol 444.4mg	0%
Sodium 1758.1mg	0%
Total Carbohydrate 51.4g	0%
Dietary Fiber 16.5g	0%
Total Sugars 15.1g
Protein 20.2g	0%

Vitamin D 107.5IU	0%
Calcium 144.0mg	0%
Iron 4.9mg	0%
Potassium 1666.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.8%

Protein: 8.5%

Carbs: 21.6%