Sweet Potato Avocado Toasts with Egg and Arugula
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Updated December 12, 2016
(1/4-inch thick) orange-fleshed sweet potato slices, cut lengthwise
avocado, pitted and peeled
cherry tomatoes, halved
tablespoons Annie’s™ balsamic vinaigrette
cup toasted pepitas (pumpkin seeds)
Heat oven to 425°F. Brush both sides of sweet potato slices with 1 tablespoon of the olive oil; place on ungreased large cookie sheet. Bake 15 to 20 minutes, turning once, until golden brown. Transfer to cooling rack.
Meanwhile, in medium bowl, mash avocado with lemon juice and 1/4 teaspoon of the salt. Set aside.
Heat remaining 1 tablespoon oil in 10-inch skillet over medium heat. Break egg into custard cup; carefully slide into skillet from custard cup. Repeat with other egg. Immediately reduce heat to low. Season eggs with remaining 1/4 teaspoon salt; cook 4 to 5 minutes, spooning oil over eggs, until yolks are set.
In medium bowl, toss arugula and cherry tomatoes with vinaigrette.
Divide sweet potato slices among two serving plates; top each with avocado mixture, pepitas, arugula mixture and egg.
- Yams and sweet potatoes are two different tubers, and you don’t want to mix them up in this recipe or any other, as you may get different results. A sweet potato has tapered ends and thin, smooth skin and flesh that can range from light beige to orange. Whereas a yam is cylindrical and typically white-fleshed and has rough, dark skin.
- We use arugula for this recipe, but baby spinach leaves would work well, too.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.