- Southwestern Sweet Potato ‘Toast’
Southwestern Sweet Potato ‘Toast’
Meal Tags: Breakfast, Brunch
Dietary Tags: Gluten-free, Nut-free, Pescatarian, Vegetarian
- 1 sweet potato, sliced lengthwise into 1/2″ discs
- 4 large eggs
- 1/4 cup milk
- Salt and freshly ground black pepper
- 1 tbsp butter
- 1/2 cup guacamole
- 1/2 cup prepared salsa
- 1 tbsp chopped fresh chives
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Arrange the sweet potatoes in a single layer on the baking sheet. Bake until they are fork tender, about 25 minutes.
In the meantime, whisk together the eggs, milk, salt, and pepper.
In a nonstick skillet, melt the butter over medium heat. Add the egg mixture and cook, stirring constantly, until the eggs are scrambled, 3 to 5 minutes.
Top each slice of sweet potato ‘toast’ with guacamole, scrambled eggs, salsa, and chives for garnish.