Whole30 Toast with Poached Egg
Elevate your breakfast routine with this wholesome and nutrient-packed Whole30 Toast with Poached Egg recipe. Instead of traditional bread, thinly sliced roasted sweet potato serves as a hearty, gluten-free base, offering a naturally sweet and satisfying twist. Topped with creamy avocado mashed with zesty lemon juice, a perfectly poached egg sits proudly at the center, boasting a rich, runny yolk. This clean-eating dish delivers a balance of healthy fats, protein, and complex carbohydrates, making it an ideal start to your day or a light lunch option. Quick to prepare in just 25 minutes, it's garnished with fresh parsley for an inviting burst of color and flavor. This recipe is Whole30-compliant, gluten-free, and effortlessly delicious—a nourishing meal that feels indulgent yet supports your health goals!
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Ingredients
- 1 large Sweet potato
- 1 medium Avocado
- 1 large Egg
- 1 teaspoon Lemon juice
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Chopped fresh parsley (optional)
- 1 tablespoon Vinegar (white or apple cider)
- 4 cups Water
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the sweet potato thoroughly. Slice it lengthwise into 1/4-inch thick slices to create 'toast' bases.
Step 3
Brush the sweet potato slices lightly with olive oil on both sides and sprinkle with a small pinch of salt.
Step 4
Place the sweet potato slices on a baking sheet lined with parchment paper and bake for 12-15 minutes, flipping halfway through, until both sides are golden brown and the slices are tender.
Step 5
While the sweet potato is baking, bring 4 cups of water to a gentle simmer in a medium saucepan. Add 1 tablespoon of vinegar to the water to help the egg whites hold together.
Step 6
Crack the egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide the egg into the center of the whirlpool. Let it poach for about 3-4 minutes until the whites are set but the yolk remains soft.
Step 7
Using a slotted spoon, carefully remove the poached egg from the water and place it on a plate lined with a paper towel to drain.
Step 8
In a small bowl, mash the avocado with a fork. Mix in 1 teaspoon of lemon juice, a pinch of salt, and black pepper to taste.
Step 9
Once the sweet potato 'toast' is ready, spread the mashed avocado evenly over each slice.
Step 10
Top the avocado with the poached egg. Optionally, garnish with chopped fresh parsley for added flavor and presentation.
Step 11
Serve immediately and enjoy your Whole30-compliant toast with poached egg!
Nutrition Facts
| Serving size | (1385.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 668.7 |
| Total Fat 51.6g | 0% |
| Saturated Fat 9.4g | 0% |
| Polyunsaturated Fat 8.3g | |
| Cholesterol 224.9mg | 0% |
| Sodium 1667.0mg | 0% |
| Total Carbohydrate 44.5g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 11.1g | |
| Protein 12.1g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 154.2mg | 0% |
| Iron 3.3mg | 0% |
| Potassium 1228.2mg | 0% |
Source of Calories