A tasty and healthful gluten-free breakfast option is sweet potato toast. The avocado, spinach, prosciutto, and poached egg on this rendition are the toppings.
I absolutely adore sweet potato toast as a gluten-free and healthy breakfast option. Recently, I made a variation that was topped with avocado, spinach, prosciutto, and a poached egg. Let me tell you, it was not only easy to make, but it was also incredibly delicious! For those unfamiliar with the concept of "avocado toast" or "avo toast", it's essentially toast that's been topped with either sliced or smashed avocado.
It's similar to spreading butter on bread or cream cheese on bagels, but it's much healthier and just as tasty. I have to say, this sweet potato toast with avocado, spinach, prosciutto, and a poached egg was a delightful combination. The flavors and textures complemented each other perfectly, and the poached egg with its yolk drizzle took it to another level. While I'm quite happy with this particular combination of toppings, I'm already brimming with ideas for other flavor combos to try out.
The possibilities are endless, and I can't wait to experiment with new ingredients and spices to create even more delicious variations of sweet potato toast.
How To Freeze Sweet Potato Toast
Freezing sweet potato toast is possible, but it's important to keep in mind that the texture may change once it's been frozen and thawed. To freeze sweet potato toast, start by toasting the sweet potato slices as you normally would. Once they are toasted, let them cool completely before placing them in a single layer on a baking sheet lined with parchment paper. Then, place the baking sheet in the freezer and freeze the sweet potato slices until they're completely solid.
Once they are frozen, transfer the sweet potato slices to a freezer-safe bag or airtight container, removing as much air as possible. Label the container with the date and store it in the freezer for up to 2 months. To thaw the sweet potato toast, simply remove it from the freezer and let it thaw at room temperature for a few hours before reheating or consuming.
How To Refrigerate Sweet Potato Toast
To refrigerate sweet potato toast, allow the slices to cool completely after toasting. Then, place them in an airtight container or a resealable bag and store them in the fridge for up to 3 days. When you're ready to eat the sweet potato toast, simply reheat it in the oven, toaster, or air fryer until it's warm and crispy.
How To Reheat Sweet Potato Toast
There are a few different methods for reheating sweet potato toast, depending on your preference. One option is to use the toaster or toaster oven. Simply place the sweet potato slices in the toaster and toast them until they are heated through and crispy. Another option is to reheat the sweet potato toast in the oven. Preheat your oven to 350°F, then place the sweet potato slices on a baking sheet and bake them for 5-10 minutes, or until they are heated through and crispy.
If you have an air fryer, you can also reheat sweet potato toast in that. Place the slices in the air fryer basket and cook at 375°F for 3-5 minutes, or until they are heated through and crispy.
How do I choose the right sweet potato for sweet potato toast?
Look for sweet potatoes that are firm, with smooth, unblemished skin. The flesh should be bright orange and free from any soft spots or discoloration.
Is sweet potato toast healthy?
Yes, sweet potato toast is a healthy alternative to traditional bread toast. It's high in fiber, vitamins, and minerals, and can be topped with a variety of nutrient-dense toppings.
How do I make sweet potato toast?
To make sweet potato toast, slice a sweet potato into thin, even slices and toast them in a toaster or toaster oven until they are tender and lightly browned. Then, add your favorite toppings and enjoy!
Traditional bread toast is a diverse breakfast choice since it is gluten-free, nutrient-rich, and can be topped with a variety of toppings. It may be replaced with tasty and healthful sweet potato toast. This sweet potato toast is a fantastic alternative that can be made in a variety of ways, whether you're looking for a simple breakfast option or a more involved supper.
SWEET POTATO "TOAST" WITH AVOCADO, SPINACH, PROSCIUTTO AND POACHED EGG
- 1 sweet potato
- 1 avocado, peeled and smashed
- ½ cup baby spinach
- 4 slices prosciutto
- 4 eggs
- 2 tbsp avocado oil
- salt and pepper
- parsley, for garnishment
- Preheat oven to 400 degrees fahrenheit.
- 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.
- 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 (while the potato is still baking).
- Heat a skillet on medium heat with 1 tablespoon of oil and cook the prosciutto for 1 minute on each side. Remove and place on a paper towel.
- Once the potato has cooked, add to a plate and top with smashed avocado, baby spinach, a slice of prosciutto and a poached egg.