By ohioeggs Breakfasts, Brunches
January 2, 2019
1 large sweet potato, scrubbed
1 tablespoon white vinegar
1 cup alfalfa sprouts
1 each salt and pepper
2 ripe avocados, pitted and peeled
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1/4 cup diced red onion
1 jalapeno pepper, seeded and diced
2 tablespoons chopped fresh cilantro
Slice sweet potato into 1/4-inch thick slices. Pat dry.
Toast slices in toaster over or in toaster for about 10 minutes, repeating the toasting process if necessary, until golden and potato is tender.
Guacamole: Mash together avocados, lime juice, olive oil, salt and pepper. Stir in red onion, jalapeno and cilantro.
Meanwhile, in saucepan set over medium heat, pour in enough water to come three inches up the side; add vinegar and bring to simmer over medium-high heat.
Crack eggs into small dish. Slide, one at a time, into simmering water. Cook for 3 to 4 minutes or until desired doneness. Remove with slotted spoon. Blot on paper towels.
Top sweet potato toasts with guacamole and alfalfa sprouts. Top with poached eggs. Sprinkle with salt and pepper.
This breakfast is naturally gluten and dairy-free. Serve with Sriracha.