Sweet Potato Toast with Avo & Egg


1 medium sweet potato
1 avocado
4 eggs
20g/0.75oz pomegranate
40g/1.5oz walnuts
80g/3oz kale
4 tsp. coconut oil


Heat a pan of water until boiling, then create a vortex by stirring the water quickly, crack the eggs and drop into the centre of the vortex. Leave to cook for 3-4 minutes.
Slice the sweet potato, then add to the toaster or place under the grill to cook.
Heat the coconut oil in a frying pan, then gently fry the kale for 2-3 minutes.
When the sweet potato has cooked through and is ready to eat, spread with the mashed avocado, then place the poached eggs on top.
Plate up with your cooked kale then sprinkle with the walnuts and pomegranate on top.


Avo has got to be everyone’s favourite brunch item at the minute, so we couldn’t really not include it in these recipes. This recipe is super nutritious, it’s high in protein, potassium, fibre, vitamin A, vitamin C, vitamin B, vitamin E, vitamin K, and folate. It’s low in calories too at only 319 per serving.


Saturday, September 23, 2017 - 1:47pm


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