Eggs with Avocado & Sweet Potato “Toast”

A low-carb, high-fiber twist on traditional toast, sweet potato toast is made by thinly slicing sweet potato and toasting it in the oven (or popping in the toaster). With nearly 1/3 of your daily quota of fiber and healthy polyunsaturated fats from mashed avocado, this toast from The Honour System is well-suited to serve as a hearty breakfast or a light dinner.


  • 1 large sweet potato, scrubbed clean and sliced lengthwise into four slices
  • 1 tablespoon coconut oil, melted
  • 1 garlic clove, smashed
  • 1 avocado
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon chili flakes
  • 4 eggs


Preheat oven to 400ºF and line a baking sheet with parchment paper.

Lay the slices of sweet potato on the lined baking sheet and brush with coconut oil, flip and brush the other side.

Bake  for 30 minutes, flipping after 20 minutes.

When the potato toast comes out of the oven, rub the slices with the fresh garlic.

Meanwhile, mash the avocado in a bowl along with the lemon juice, sea salt, fresh pepper and chili flakes. Spread it onto the sweet potatoes.

Cook your eggs as preferred and add on top of toast.


Serves: 2  |  Serving Size: 1/2 sweet potato and 2 eggs

Per serving: Calories: 367; Total Fat: 28g; Saturated Fat: 9g; Monounsaturated Fat: 11g; Cholesterol: 180mg; Sodium: 415mg; Carbohydrate: 26g; Dietary Fiber: 9g; Sugar: 4g; Protein: 9g