Sweet potato toast with poached egg and mushroom sauté

This happened because I was out of avocados and because I can’t have regular toast since I am following the Whole30 program. I opened my fridge and decided to experiment with whatever ingredients I have ” Ok! Mushroom, arugula, and eggs”, I thought. But on what? All I wanted was my whole grain toast! I’ve seen on Instagram before how some people use sweet potato toast instead of regular toast but honestly, I was always skeptical about it. I have tried lots of  ” uneatable” recipes from the Internet and frankly, some of them turned really bad. But I was hungry and there was no other solution haha so I decided to give it a try!

 

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Ohhhh, man! It is delicious! You need to try this, really! Let go of all your preconceived ideas like ” Sweet potato toast?What?! No. This can’t be yummy!” and try it because it really is yummy.  This approach will benefit you a lot if you apply it in all areas of your life not just with trying a new food or new combinations of ingredients. Whenever you do something you haven’t done before begin with a clear mind, with no expectations so you can have your own true opinion about it and be surprised. After all, what is life without the excitement of not knowing?

 

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Let’s get cooking!

 

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Sweet potato toast with poached egg and mushroom sauté

Ingredients

  • 1 round big sweet potato;
  • a handful of arugula;
  • 3 medium to small mushrooms;
  • 1 egg;
  • salt;
  • black pepper;
  • chili flakes;

Method

Cut the ends of both sides of the sweet potato and slice it into even pieces. Place it on the metal rack in the oven at 350F ( 175C) for 20 minutes. You know they are done when they’re soft but not thoroughly cooked. Meanwhile, slice the mushrooms, heat a little bit of olive oil into a pan and sauté them for 4-5 minutes.

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Meanwhile, boil water in a medium size pot, add salt. In the meantime, slice the mushrooms, heat a little bit of olive oil into a pan and sauté them for 4-5 minutes.

When the water starts boiling crack an egg into the water ( the secret to this is to let the water sizzle; this way the egg white surrounds the egg yolk and transforms it into a poached egg) and leave it for 2-3 minutes. Now, take it out and let it rest for 30 seconds on a napkin.

Take out the sweet potato and let it cool for 5 minutes. Place two of them in the toaster ( I set mine at its highest and they turned out really yum and crunchy) but I think it depends on what toaster you have; The texture I like is crunchy but not burnt.

Place 2 slices of ” toast” on a plate. Add the arugula, put the mushroom sauté on it and finally place the poached egg on top. Add a pinch of salt, a pinch of black pepper and a few chili flakes.

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PS: The remaining sweet potato ” toast” can be stored in the fridge and used for the next day or for other toppings like almond butter with blueberries or bananas. Make sure the ” toasts” are cold when you put them in the fridge because if you do so while still warm they might get mushy.

 

Enjoy!

 

Love,

R

3 thoughts on “Sweet potato toast with poached egg and mushroom sauté

  1. Pingback: The benefits of Coconut oil – Body, Mind & Soul

  2. Pingback: Fluffy flourless pancakes with homemade blueberry sauce – Body, Mind & Soul

  3. Pingback: Is breakfast the most important meal? – Body, Mind & Soul

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