This post is sponsored by the Egg Nutrition Center. All opinions are my own, and you can be sure that I only work with brands I truly believe in.
I generally wake up hungry and thinking about what’s for breakfast, and having a source of high-quality protein helps fill me up and fuels my day. Including foods such as eggs, lean meat, nuts and low-fat dairy can improve fullness and diet quality, so eggs are one of my go-to breakfast options.
If you haven’t noticed yet, sweet potatoes are one of my favorite vegetables. They’re a good source of dietary fiber and are high in Vitamins A and C. When made into toasts, they’re also a naturally gluten-free option for those who have to avoid gluten.
I like to top my toasts with mashed avocado. Heart-healthy avocados provide mono- and polyunsaturated fats and are a good source of fiber, folate, and Vitamin K. I couldn’t resist adding some sautéed spinach for an extra nutrient boost, and also because I love the combination of spinach and eggs.
Sunny side up or scrambled for me when it comes to eggs. How do you like your eggs?
Toast sweet potato in a toaster or toaster oven 12 to 15 minutes or until tender and starting to brown. Spread avocado over sweet potato slice.
Heat oil in a small nonstick skillet over medium-high heat. Add spinach and cook until wilted, about 1 minute. Season with salt and pepper, and place on top of avocado on toasts.
Add egg to skillet. Immediately reduce heat to low. Cover and cook eggs for about 3 to 5 minutes or until whites are completely set and yolks are to desired degree of doneness. Sprinkle eggs with salt and pepper to taste.
Place egg on top of spinach on toast, and drizzle with hot sauce, if desired.