Jessica Ivey: Sweet Potato Toast with Avocado and Egg

Jessica Ivey: Sweet Potato Toast with Avocado and Egg


1 large (¼-inch-thick) slice sweet potato

1/3 medium avocado

1 teaspoon olive oil

1 cup packed fresh baby spinach

Salt and pepper to taste

1 large egg

Dash of hot sauce (optional)


1. Toast sweet potato in a toaster or toaster oven 12 to 15 minutes or until tender and starting to brown. Spread avocado over sweet potato slice.

2. Heat oil in a small nonstick skillet over medium-high heat. Add spinach and cook until wilted, about 1 minute. Season with salt and pepper, and place on top of avocado on toasts.

3. Add egg to skillet. Immediately reduce heat to low. Cover and cook eggs for about 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Serve as is or flip eggs over carefully and cook to desired consistency. Sprinkle eggs with black pepper to taste.

4. Place egg on top of spinach on toast, and drizzle with hot sauce, if desired.

Breakfast Quinoa with Spinach, Tomato, and Soft-Boiled Egg


½ cup cooked quinoa

¼ cup sautéed spinach

¼ cup roasted cherry tomatoes

½ teaspoon lemon or lime juice

Salt and pepper to taste

1 soft-boiled egg, cut in half*

Chopped fresh cilantro (optional)


Combine quinoa, spinach, and tomatoes in a bowl. Drizzle with lemon or lime juice, and sprinkle with salt and pepper. Top with egg and cilantro.

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