Another sweet potato toast recipe! What can I say, it is so versatile, easy, and delicious. I've topped this one with mashed avocado and mushrooms sautéed in olive oil and garlic, and added a fried free-range egg. Simple and savoury.
This sweet potato toast can easily be made vegan by removing the egg. There is enough protein in the sweet potato, avocado, and spinach to tide you over until lunch time, but there is something about a free-range egg that makes it better than ever. I love to eat this with a side of greens (in this case spinach), and topped with pea sprouts. The freshness of the sprouts takes any avocado toast, salad or sandwich to the next level.
2 free-range eggs
1 medium sweet potato, sliced lengthwise into strips
4 cremini mushrooms
1 garlic clove
1 tsp balsamic vinegar
1 tsp Worcestershire sauce
1 tbsp olive oil, divided into halves
salt & pepper to taste
handful of spinach
Heat 4 tbsp of water in a large non-stick pan over medium heat.
Poke holes in the sweet potato slices with a fork. Place sweet potato slices in pan and cook with the lid on for 8-10 minutes. Add another 2-4 tbsp of water if the water in the pan has gone. Flip and cook for 5-8 minutes on other side, or until a fork meets minimal resistance when poked through.
In another smaller skillet, heat 1/2 tbsp olive oil over medium heat. Once oil is hot, add the balsamic vinegar, Worcestershire sauce, garlic, and sliced mushrooms. Sauté for 1-2 minutes, until the mushrooms are cooked and garlic is fragrant, stirring frequently. Transfer sautéed mushrooms and garlic to a small dish and heat the remaining olive oil in the same pan over medium heat.
Once the oil is heated, fry the free range eggs to your liking. I had mine sunnyside up - fried for 1.5-2 minutes on one side and seasoned with black pepper and salt.
Mash avocado in a small bowl and spread on the cooked sweet potato slices. Top with sautéed garlic, mushrooms, and the egg.
Serve with a side of spinach and pea sprouts. Enjoy!