Sweet Potato Toast with Avocado and Egg

Servings 1 serving
Author Jessica Ivey, RDN


  • 1 large (ΒΌ-inch-thick) slice sweet potato
  • 1/3 medium avocado, mashed
  • 1 teaspoon olive oil
  • 2 cups fresh baby spinach
  • Salt and pepper to taste
  • 1 large egg
  • Dash of hot sauce (optional)


  1. 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.

  2. 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. 

  3. 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.

  4. Place egg on top of spinach on toast, and drizzle with hot sauce, if desired.