Sweet Potato “Toast” with Avocado, Cucumber, Smoked Salmon + Poached Egg
Ingredients
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1 sweet potato.
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2 tablespoons avocado oil.
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2-4 eggs (depending on how many you'd like).
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1 large avocado, peeled and sliced.
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1 cucumber, peeled and sliced.
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150 g (5 oz) package smoked salmon.
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salt and pepper, to season.
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dill, for garnishing.
Directions
1. Preheat oven to 200°C / 400°F / Gas Mark 6.
2. Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a mandoline. Lightly oil both sides of the sweet potato slices, then place on parchment paper on a baking sheet. Bake for 30 minutes or until slightly toasted.
3. While the potato is baking, bring a pot of water to a simmer. Crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl of room temperature water.
4. Once the potato has cooked, add to a plate and top with slices of avocado, cucumber, smoked salmon and a poached egg.