• Laura

Paleo Avocado Toast with Poached Egg

Updated: Oct 1, 2019

If you are craving an avocado toast, but are doing Whole30 or for any other reason it is not possible for you to get your hands on a piece of (gluten free) bread, don’t worry. You can still have the trendiest breakfast of the last few years, by ditching bread altogether and instead using a sweet potato. This easy and delicious breakfast comes together quickly and is sure to leave you happy and full.

A blue plate with sweet potato toast, on top of which are avocado slices and a poached egg sprinkled with pepper and chili flakes


2 sweet potato slices (around 1 cm thick)

½ avocado

1 egg

Salt and pepper

Chili flakes and/or sweet paprika (optional)


Slice two sweet potato slices, to a thickness of around 1 cm. Place them in a toaster for 8-10 minutes, until they cook through.

In the meantime, take one half of a ripe avocado and slice it. Once the sweet potato is almost ready, take a small, but deep, pot and fill it with water. Crack one egg into a mug or small bowl. Bring the water to a simmer, and with a spoon stir the water so you create a light whirlpool. Take the egg and gently place it into the water. The whirlpool should help the egg white envelop the yolk. Cook for a few minutes, until the egg white has set. Take the egg out gently and drain it.

Place your sweet potato on the plate, cover with avocado slices and season. Lastly, place the poached egg on top and add some chili flakes and sweet paprika. Serve immediately.

A blue plate on top of which is a sweet potato toast with avocado slices and a poached egg. A fork cuts through the egg and the yolk flows onto the plate.