Skip to content
Menu
Sweet Potato Toast with Guacamole, Ribeye and Poached Egg
Breakfast

Sweet Potato Toast with Guacamole, Ribeye and Poached Egg

35 minServes 2Nutri-Score B€€€
from @entertaner_7 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • sweet potato (cut into 1 cm thick slices)Produce1 piece
  • avocado (ripe, mashed)Produce1 piece
  • lime juice (freshly squeezed)Produce15 ml
  • ribeye steak (sliced into strips)Meat200 g
  • eggs (for poaching)Dairy2 pieces
  • olive oilPantry15 ml
  • saltSpices3 g
  • black pepper (freshly ground)Spices1 g
  • vinegar (for the poaching water)Pantry15 ml

per serving

Nutrition

479kcal

Carbs
23 g
Proteins
28 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Frying pan
  • Saucepan
  • Mixing bowl
  • Slotted spoon

step by step

Method

  1. 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.
    Step 1

  2. 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.
    Step 2

  3. 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.
    Step 3

  4. 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.
    Step 4

  5. 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.
    Step 5
Get Mezze