Sweet Potato Avocado "Toast" with Poached Egg


This is a heart and satisfying breakfast option that's sure to keep you energized for hours. 


  • 1 Sweet Potato (large)
  • 4 Egg (pasture-raised, organic)
  • 1 Avocado
  • Sea Salt & Black Pepper (to taste)


  1. Trim the pointy ends off the sweet potato then lay it on its side on a cutting board. Slice it lengthwise into 1/4 inch slices.
  2. Pop the sweet potato slices into the toaster and toast twice. You may need to toast a third time depending on your toaster. If you do not have a toaster, set your oven to broil and bake on a sheet for 3 - 6 minutes per side, or until golden brown.
  3. While the sweet potato toasts, carve the flesh of the avocado out into a bowl. Season with a pinch of sea salt and black pepper and mash with a fork until smooth and creamy.
  4. Poach, fry or hardboil the eggs.
  5. Spread the mashed avocado over the sweet potato toasts and top with cooked eggs. Season with sea salt, black pepper and/or red pepper flakes. Enjoy!

Salmon Avocado Omelet

Prep time: 5 minutes

Cooking time: 10 minutes

Yields: 1 Serving


2 eggs

1 tsp coconut oil

1/2 clove garlic, finely minced

2 pieces sliced smoked salmon (about 2-3 oz)

1/4 avocado, diced

1 tsp fresh cilantro, chopped 

Sea Salt, pepper and hot sauce/salsa to taste


Beat eggs in a small bowl.

Heat oil in a frying pan.

Add onion and sauté for 5 minutes.

Add eggs, turn heat to low and cook for 3-5 minutes until eggs are mostly cooked.

Distribute salmon and avocado evenly across the eggs. 

Use a spatula to fold the omelet in half and cook 30 seconds on each side