I’ve talked before about my love of avocado toast and…having it as breakfast for dinner.  Honestly, we eat a variation of avocado toast with eggs quite a lot for dinner.  Maya requests it all the time, and it’s such an easy thing to whip up, that I rarely say no haha.

We didn’t have any good bread the other night, but we did have a sweet potato.  SO, we unintentionally went the  healthier route haha.  And it was SO GOOD!!!! Ingredients

• 1 Medium size sweet potato
• Avocado (amount varies on how many people you are going to feed)
• Eggs (depends on how many people you want to feed)
• Olive oil + Salt + Pepper to lightly coat the sweet potato

Directions

• Preheat oven to 400 degrees.
• Cut sweet potato in 1/2 inch slices
• Lightly coat in olive oil (or oil of your choosing), and salt and pepper to taste
• Bake in the oven for 20-25 minutes, flipping over half way through.
• Once the sweet potatoes are crispy on the outside, take them out.
• Fry up your eggs.  I like mine runny, so they only take a few minutes.  I cook Maya’s for a little bit longer, so her yolks aren’t runny.
• Mash up the avocado on top of the layered sweet potatoes, then top with your egg.
• Serve as is or with a yummy salad or slaw (check out Esther’s recipes here,  here,  and here.
• I cheated and used Trader Joe’s Cruciferous Crunch Collection of Chopped Kale, Brussels Sprouts, Broccoli and Green Cabbage & Red Cabbage, and added some bell peppers, tomatos, and avocado.  It was delicious!!!  And Maya chowed the whole thing down 🙂

Enjoy!