Ingredients
1 large sweet potato, scrubbed
1 tbsp. white vinegar
4 EGGS
1 cup alfalfa sprouts
1/4 tsp. each salt and pepper
Guacamole:
2 ripe avocados, pitted and peeled
2 tbsp. fresh lime juice
1 tbsp. extra-virgin olive oil
1 tsp. salt
1/2 tsp. pepper
1/4 cup diced red onion
1 jalapeño pepper, seeded and diced
2 tbsp. chopped fresh cilantro
Yields: 4 servings
Directions
- SLICE sweet potato into 1/4-inch thick slices. PAT dry.
- TOAST slices in toaster oven or in toaster for about 10 minutes, repeating the toasting process if necessary, until golden and potato is tender.
- GUACAMOLE: MASH together avocados, lime juice, olive oil, salt and pepper. STIR in red onion, jalapeño and cilantro.
- MEANWHILE, in saucepan set over medium heat, POUR in enough water to come three inches up the side; ADD vinegar and BRING to simmer over medium-high heat.
- CRACK eggs into small dish; SLIDE, one at a time, into simmering water. COOK for 3 to 4 minutes or until desired doneness. REMOVE with slotted spoon; blot on paper towels.
- TOP sweet potato toasts with guacamole and alfalfa sprouts. TOP with poached eggs. SPRINKLE with salt and pepper.
Nutritional Information
Per serving: per 1/4 of recipe
Calories: 250
Total fat: 19 g
Saturated fat: 4 g
Polyunsaturated fat: 2.6 g
Monounsaturated fat: 11 g
Cholesterol: 185 mg
Sodium: 820 mg
Carbohydrates: 15 g
Fiber: 6 g
Sugar: 2 g
Protein: 9 g
Vitamin A: 320 mcg
Vitamin D: 1 mcg
Folate: 95 mcg
Choline: 163 mg
Calcium: 56 mg
Iron: 2 mg
Potassium: 570 mg
This recipe is an excellent source of vitamin A, folate and choline and a good source of protein.