Sweet Potato “Toast” with Avocado, Cucumber, Smoked Salmon + Poached Egg

Sweet Potato “Toast” with Avocado, Cucumber, Smoked Salmon + Poached Egg

Ingredients

  • 1 sweet potato.

  • 2 tablespoons avocado oil.

  • 2-4 eggs (depending on how many you'd like).

  • 1 large avocado, peeled and sliced.

  • 1 cucumber, peeled and sliced.

  • 150 g (5 oz) package smoked salmon.

  • salt and pepper, to season.

  • 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.