Bake the sweet potato slices

• Preheat the oven to 200 °C.
• Slice the sweet potato into thick slices, brush with a little olive oil and season with salt.
• Arrange on a baking tray and bake until tender and lightly golden, turning halfway.

Sear the ribeye

• Season the ribeye strips with salt and black pepper.
• Sear in a hot pan with a little olive oil until browned but still juicy.
• Set aside to rest, then slice into strips if needed.

Make the guacamole

• Mash the avocado in a bowl with a fork.
• Add the lime juice, salt and black pepper and mix to a creamy consistency.

Poach the eggs

• Bring a saucepan of water to a gentle simmer and add the vinegar.
• Crack the eggs into the water and poach until the whites are set and the yolks still runny.
• Lift out with a slotted spoon and drain on kitchen paper.

Assemble and serve

• Spread the guacamole over the warm sweet potato slices.
• Top with the ribeye strips and a poached egg.
• Finish with a pinch of salt and black pepper and serve immediately.