Sweet Potato Toast with Avocado, Salmon & Egg

8 55 509
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 2
Sweet Potato Toast with Avocado, Salmon & Egg
Health Highlights
A nourishing breakfast that will keep you full for hours!


1 medium potato Sweet potato
1 avocado(s) Avocado (peeled, sliced)
1 cucumber(s) Cucumber (peeled, sliced)
171 gm Salmon, smoked
2 tbsp Avocado oil
1 pinch Salt and pepper
2 sprig(s) Dill, fresh (for garnish)
2 medium egg Egg


  1. Preheat oven to 400F (204 C).
  2. Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a mandoline.
  3. Lightly oil both sides of the sweet potato slices, then place on parchment paper on a baking sheet. Bake for 30 minutes or until slightly toasted.
  4. While the potato is baking, bring a pot of water to a simmer. Crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl of room temperature water (while the potato is still baking). Alternatively, prepare your eggs as desired (e.g. fried, scrambled, etc.)
  5. Once the potato has cooked, add to a plate and top with sliced avocado, cucumber, smoked salmon and a poached egg. Garnish with dill and enjoy!

Nutrition Facts

Per Portion

Calories 509
Calories from fat 346
Calories from saturated fat 56
Total Fat 38 g
Saturated Fat 6.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.6 g
Monounsaturated Fat 23.3 g
Cholesterol 210 mg
Sodium 1818 mg
Potassium 1274 mg
Total Carbohydrate 20.3 g
Dietary Fiber 11.1 g
Sugars 6.9 g
Protein 25.9 g

Dietary servings

Per Portion

Meat 1.1
Meat Alternative 0.5
Vegetables 4.3

Energy sources