Sweet potato toast with smashed avocado and poached egg

Name: Sweet potato toast with smashed avocado and poached egg
Total time: 35 min
Cuisine: American
Ingredients: 2 sweet potatoes, long and thin, scrubbed and sliced lengthways 1cm thick; 1 tbsp olive oil; 1 avocado; 1 lime, juiced; 4 eggs; 1 tbsp white wine vinegar; 0.5 tsp chilli flakes; 1 tbsp pumpkin seeds; 0.5 tsp salt

Roasted slices of sweet potato stand in for bread, topped with smashed lime avocado, a poached egg and pumpkin seeds.

Time35 min
LevelEasy
Costabout £1.13 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

2 servings

Ingredients

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2sweet potatoeslong and thin, scrubbed and sliced lengthways 1cm thick
1 tbspolive oil
1avocado
1limejuiced
4eggs
1 tbspwhite wine vinegar
½ tspchilli flakes
1 tbsppumpkin seeds
½ tspsalt

Method

1
Heat the oven to 200°C (180°C fan). Toss the sweet potato slices with the oil and half the salt and lay them on a baking tray.
2
Roast for 20 to 25 minutes, turning halfway, until soft and browned at the edges.
22 min
3
Mash the avocado with the lime juice and the remaining salt, leaving it a little chunky.
4
Bring a wide pan of water to a gentle simmer and add the vinegar. Poach the eggs for 3 minutes.
3 min
5
Spread the sweet potato slices with the avocado and top with the eggs. Scatter over the chilli flakes and pumpkin seeds.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.