Sweet potato, cheese and egg toast
Today I'm expanding my collection with this sweet potato, cheese, and avocado toast, which has a trick up its sleeve: it doesn't have bread as a base, but rather a sweet potato roasted in the microwave—or oven, if you prefer. If you add the filling I suggest, I assure you it's an unforgettable bite.
Ingredients · Servings 2
- 1 large potato
- 50g of creamy spreadable cheese
- 1 avocado
- 2 eggs
- 8 tomates cherry
- A few leaves of watercress
- A pinch of salt
- 1 tablespoon of extra virgin olive oil
Method · 25 min
- Peel the sweet potato and cut two thick slices with a sharp knife. Place them on a microwave-safe plate and microwave on full power for about 8 minutes. The time is approximate, as it depends on the appliance and the type of sweet potato.
- While that's happening, prepare the poached eggs as follows. Cut two squares of cling film, approximately 20 x 20 cm. Take a cup and place a piece of cling film inside. Brush it with extra virgin olive oil. Crack an egg into the cup with a pinch of salt. Close the cling film tightly, like a bundle, tying it securely. Place it in boiling water for 4 minutes—the time will depend on your preference for a more or less runny yolk.
- Once you check, by piercing with a skewer, that the sweet potato is ready, put it on the plate where you are going to serve the toast.
- Add the cream cheese —read the tips—. I do it using two dessert spoons and leaving small portions distributed: I like it better than spreading it with a knife.
- Peel the avocado, remove the pit, and slice it. Divide between the two toasts.
- Remove the plastic wrap from the eggs and place each one on a piece of toast on top of the avocado. Add a pinch of salt.
- Complete the dish with some cherry tomatoes, some watercress leaves and a drizzle of extra virgin olive oil.
