Sweet Potato "Toast" with Avocado, Cucumber, Smoked Salmon, and Poached Egg

Lisa Bryan



1 sweet potato

1-2 avocados, peeled and sliced

1 cucumber, peeled and sliced

1 4- to 6-oz. package smoked salmon

2 tbsp avocado oil


Salt and pepper

Dill, for garnish



  1. Preheat oven to 400°F. Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a mandolin.

  2. Lightly oil both sides of the sweet potato slices, then place on parchment paper on a baking sheet. Bake for 30 minutes or until slightly toasted.

  3. While the potato is baking, bring a pot of water to a simmer. Crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl of room temperature water (while the potato is still baking).

  4. Once the potato has cooked, add to a plate and top with sliced avocado, cucumber, smoked salmon, and a poached egg.

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