Egg and Avocado on Sweet Potato Toast

My assistant, Jenny, and I were talking about the cleanse that I’m collaborating on next week, (that’s with Dr. Frank Lipman, at 20% off! Cleanse Kit and workshop) and she shared this recipe with me.

Her husband, who sounds amazing, made her breakfast that day. He sliced a sweet potato instead of toast, slivered avocado on top and then a fried egg. I thought it sounded like a great lunch, but no matter what your nutritional style, it is delicious.

I made it today and had to share it with you.

She mentioned that you can actually toast sweet potato slices in a toaster, which sounds like a fun idea, and a lot healthier than bread. Spread with a little butter or coconut oil as a snack, or to accompany your kids eggs in the morning.

Serves 4

1 sweet potato
1 avocado
4 eggs, 1 per person
coconut oil
sea salt to taste

1) Slice the sweet potato raw into 1/2 inch slivers lengthwise, and cut around the slices to remove the outside skin. Use one slice per person, and place on a baking sheet. Spread with a small amount of coconut oil on top. Bake at 350 for about 8 minutes, until soft. I used a toaster oven for this, fyi.
2) Half the avocado and remove the pit. Slice each half into about 1/4 inch wide slivers.
3) Fry 1 egg per person in a small amount of coconut oil.
4) Assemble the sweet potato slice, topped by a quarter avocado slices, topped by 1 fried egg for each person. Sprinkle with sea salt.