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- Sweet Potato ‘Toast’ with Avocado,…
Sweet Potato ‘Toast’ with Avocado, Smoked Salmon and Egg
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2 serving
Prep time:
Cook time:
Serves: 2
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 only need 15 minutes of prep the night before.
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Ingredients
- 1 large sweet potato
- 1 drizzle oil
- 2 large eggs
- ½ avocado, thinly sliced
- ½ cucumber, thinly sliced
- 60g smoked salmon
- 1 small bunch dill, to garnish
Method
Step 1
Cut 4 long slices from your sweet potato, each should be 5mm thick. Brush with oil and season.
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).
Step 3
Meanwhile, boil a pan of water and lower the eggs in. After 7 mins, remove the eggs and plunge into cold water.
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.
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