Simply Eggs - Breakfast

Sweet Potato Toast with Poached Eggs

Following a diet or simply looking to make better choices when it comes to food? Try Sweet Potato “Toast” with Poached Eggs for a naturally gluten- and dairy-free breakfast that doesn’t sacrifice flavor!

Why settle for boring toast when you can have a breakfast that packs a punch? Say hello to a gluten-free and delicious alternative using crispy sweet potato slices as your bread base. Add a perfectly poached egg and creamy avocado on top, and voila! You're ready to conquer the day with a hearty and nutritious breakfast.


  • 1 large sweet potato, scrubbed
  • 1 tbsp. white vinegar
  • 4 Dakota Layers Eggs
  • 1 cup alfalfa sprouts
  • 1/4 tsp. each salt and pepper
  • Guacamole:
  • 2 ripe avocados, pitted and peeled
  • 2 tbsp. fresh lime juice
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup diced red onion
  • 1 jalapeño pepper, seeded and diced
  • 2 tbsp. chopped fresh cilantro


  1. Slice sweet potato into 1/4-inch thick slices. pat dry.
  2. Toast slices in toaster oven or in toaster for about 10 minutes, repeating the toasting process if necessary, until golden and potato is tender.
  3. GUACAMOLE: mash together avocados, lime juice, olive oil, salt and pepper. stir in red onion, jalapeño and cilantro.
  4. Meanwhile, in saucepan set over medium heat, pour in
    enough water to come three inches up the side; add vinegar and bring to simmer over medium-high heat.
  5. Crack eggs into small dish; slide, one at a time, into simmering water. cook for 3 to 4 minutes or until desired doneness. remove with slotted spoon; blot on paper towels.
  6. Top sweet potato toasts with guacamole and alfalfa sprouts. top with poached eggs. sprinkle with salt and pepper.


This breakfast is naturally gluten- and dairy-free.

Serve with Sriracha.

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