Sweet Potato And Smoked Salmon "toast" With Poached Egg And Dill

"I have recently become obsessed with sweet potato “toast.” Nope, I don’t miss bread at all! And it’s so much fun to figure out new topping combos. I’ve done avocado, spinach and prosciutto (on my website), but this is my recent fave. Avocado, cucumber, smoked salmon, poached egg and dill. What would you put on your “toast?” Head on over to the IQS or Downshiftology website for the recipe. ♥"
-- @downshiftology

Recipe Intro From downshiftology

The way the photo captures the yolk in this shot is amazing - it makes you want to dive right in

1 sweet potato
1-2 avocados, peeled and sliced
1 cucumber, peeled and sliced
1 4-6 oz package smoked salmon
2 Tbsp avocado oil
Salt and pepper
Dill, for garnishment

Preheat oven to 400 degrees fahrenheit.

Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a mandoline.
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.

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).

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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