Sweet Potato Toasts with Avocado Smash
I think weekend brunch is one of my favourite meals of the week. I might get a long run in or even an open water swim and the idea of an epic brunch to refuel and recoup is just awesome!
This recipe is really versatile and the sweet potato toasts could be used in any epic toast topper options for a delicious and nutritious gluten free option.
Even better, sweet Potato is loaded with vitamin A, fibre and potassium. It is low on the Glycaemic Index scale so great for diabetics and has properties proven to help lower risk of high blood pressure and some cancers including prostate and colon.
Why not give this brunch a try over the weekend?! Let me know what you think if you do!
Sweet Potato Toasts with Avocado Smash and Poached eggs
3 large sweet potatoes
Good pinch of hot paprika
Good pinch of ground cumin
1 tbsp rapeseed or melted coconut oil
Freshly ground salt and pepper
3 small or 2 medium size ripe avocados
2 tbsp sweety drop red peppers or char-grilled peppers antipasti, roughly chopped
8 Fresh large free range eggs
White wine vinegar
2 packs of Cherry tomatoes (preferably on the vine)
1- Pre-heat the oven to 200C.
2- Put the vine tomatoes into a shallow baking tray, drizzle with rapeseed or coconut oil and season with salt and pepper. Roast in the oven for 10-12 minutes.
3- Trim the ends off the sweet potatoes and slice lengthways into 1/2cm slices. Place on a microwaveable plate in a single layer and microwave for 5-6 minutes, turning the slices over halfway through.
4- Pre-heat the grill on the highest setting.Meanwhile, half the avocados and scoop out the flesh into a bowl. I usually slice the avocado in the skin before scooping into the bowl so it’s easier to mash.Finely chop a shallot and add to the avocado with the chopped drop red peppers or char-grilled pepper anti-pasti. Season to taste with salt and pepper and leave to one side.
5- Set 2 large pans of water on the hob to boil. (Alternatively you can use my chef’s tip below). It can be helpful to crack the eggs into little cups to allow you to pour easily into the boiling water.
6- Once the potatoes are microwaved, place on a silicone baking mat or non-stick tray that can fit under a grill. In a small cup, combine the cumin, paprika, 1 tbsp rapeseed oil and salt and pepper. Using a pastry brush, coat the top sides of the potato slices with the spiced oil mix.
7- Grill for 1-2 minutes until golden brown and starting to crisp. Flip onto the other side, brush with the spiced oil mix and grill again for 1-2 minutes. Place the slices in the oven to keep warm.
8- Poach the eggs using your preferred method. I’ve detailed how I poach my eggs below.
Now to assemble: Place slices of the crispy sweet potato toast onto plates, top with a spoonful of avocado on each and 2 poached eggs per plate. Add the roasted cherry tomatoes on the side. I season the eggs with salt and pepper to finish- then enjoy!
Once the water is boiling, reduce the heat to a simmer and add 1tbsp white wine vinegar.
Gently place the eggs into the water one at a time. If using two saucepans, add eggs alternately in each pan to allow the white to form a little before adding the next egg. In a large saucepan, you should easily fit 3-4 eggs but you need to move quickly to prevent the first ones in from overcooking.
Set your timer for 2 minutes for runny eggs and 3 minutes if you prefer your eggs slightly more cooked (I have a hatred of runny whites but love a runny yolk!)
Have a plate ready with a couple of layers of kitchen roll on it.
As soon as your timer goes off, scoop the eggs from the water and leave to drain on the kitchen paper.
Chef’s tip for cooking large quantities of poached eggs: Always use the freshest eggs possible. Place a saucepan of water on the hob and bring to the boil. Add a tbsp of white wine vinegar to the water. Reduce the water to a simmer. Place 2 eggs into the water, separating them enough so they don’t stick together and time for 1 minute exactly. Remove the eggs and place into a large bowl of iced water. This stops the cooking process immediately. Repeat until you’ve made all the eggs. These eggs can then be put back into simmering water all in once go and then time for a further 1-2 minutes depending on how firm you like your eggs. Remove from the pan onto kitchen paper.