Sweet Potato Avocado Toasts with Egg and Arugula

• Vegetarian
• Gluten free

• Produce

  • 3 cups Arugula
  • 1 Avocado, pitted and peeled
  • 8 Cherry tomatoes
  • 4 1/4 inch Fleshed sweet potato, thick orange cut slices

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Annie's balsamic vinaigrette
  • 1 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pepitas, toasted

Found on tablespoon.com

Description

Ingredients

• 4 (1/4-inch thick) orange-fleshed sweet potato slices, cut lengthwise
• 2 tablespoons olive oil
• 1 avocado, pitted and peeled
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 2 eggs
• 3 cups arugula
• 8 cherry tomatoes, halved
• 2 tablespoons Annie’s™ balsamic vinaigrette
• 1/4 cup toasted pepitas (pumpkin seeds)

Directions

• 1 Heat oven to 425°F. Brush both sides of sweet potato slices with 1 tablespoon of the olive oil; place on ungreased large cookie sheet. Bake 15 to 20 minutes, turning once, until golden brown. Transfer to cooling rack.
• 2 Meanwhile, in medium bowl, mash avocado with lemon juice and 1/4 teaspoon of the salt. Set aside.
• 3 Heat remaining 1 tablespoon oil in 10-inch skillet over medium heat. Break egg into custard cup; carefully slide into skillet from custard cup. Repeat with other egg. Immediately reduce heat to low. Season eggs with remaining 1/4 teaspoon salt; cook 4 to 5 minutes, spooning oil over eggs, until yolks are set.
• 4 In medium bowl, toss arugula and cherry tomatoes with vinaigrette.
• 5 Divide sweet potato slices among two serving plates; top each with avocado mixture, pepitas, arugula mixture and egg.

Nutrition