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  • Recipes
  • Sweet Potato ‘Toast’ with Avocado, Smoked Salmon and Egg
Sweet Potato ‘Toast’ with Avocado, Smoked Salmon and Egg

By OcadoLife
Make these clever toasts ahead of time and keep them in the fridge, ready to load up with your toppings at lunchtime. Reheat in the microwave or toaster, or enjoy cold. They make for a great meal to take to work and…
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Time and servings

Total time
Servings
Cooking time

Ingredients

7 total
  • 1 large of sweet potato
  • 1 drizzle of oil
  • 2 large of eggs
  • 0.5 avocado, thinly sliced
  • 0.5 cucumber, thinly sliced
  • 60 g of smoked salmon
  • 1 small bunch of dill, to garnish

Method

4 steps

  1. Step 1

    Cut 4 long slices from your sweet potato, each should be 5mm thick. Brush with oil and season.

  2. Step 2

    Heat a lidded sauté pan over medium heat. Arrange the slices separately, cover and cook for 5-7 mins until golden. Flip and cook the second side uncovered until tender (about 5 mins).

  3. Step 3

    Meanwhile, boil a pan of water and lower the eggs in. After 7 mins, remove the eggs and plunge into cold water.

  4. Step 4

    Once cool, box it all up for work and at lunchtime top two of the toasts with half the avocado, cucumber and smoked salmon. Peel and slice one of the eggs for the top – finish off with dill if you’re feeling fancy. Save the rest for the next day.