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Sweet Potato Toast with Avocado & Poached Egg (Gluten Free & Grain Free)

This is a delicous brunch or lunch toast made using sweet potatoes topped with avocado and poached egg
Course Brunch, Light Lunch, Lunch, Snack
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healthy, Quick
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 toasts


  • 4 slices Sweet potatoes (about 1/2 cm thick) sliced lenght wise
  • 2 Avocado peeled, pitted and mashed
  • 1/2 Lemon juiced
  • Salt, to taste
  • Black pepper, to taste
  • 4 Eggs
  • 1 tbsp Vinegar (optional, but makes it easier to poach the eggs)
  • 1/4 package Feta cheese
  • 4 tbsp Pomegranate seeds
  • Beetroot sprouts (to top)
  • Lemon pepper seasoning (to top)


  • Preheat the oven to 200 degrees Celsius.
  • Put the sweet potato slices on a parchment covered baking sheet and roast in the oven for 10-15 minute (depending how thick they are) until soft.
  • Meanwhile peel, pit and mash the avocados and combine with lemon juice. Add salt and pepper according to taste.
  • Bring water to a boil in a medium sized pot together with the vingear (if using)
  • I cook one egg at a time. Start by cracking one egg into a small bowl.
  • When the water starts to boil, lower the heat and wait until the water just shimmers.
  • Using a whisk or a wooden spoon create a swirl/whirpool in the water.
  • Gently slip the egg into the shimmering water. Let it cook for 3-5 minutes, depending on how runny you prefer your eggs.
  • Remove the egg with slotted spoon and drain well.
  • Repeat with the remaining eggs.
  • When the sweet potatoes are done place on plates, top with the mashed avocado, crumbled feta cheese, pomegranate seeds, poached eggs.
  • Top with lemon pepper seasoning and beetroot sprouts.
  • Serve immediately while warm.