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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!



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?



Let’s get cooking!



Sweet potato toast with poached egg and mushroom sauté



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.


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.


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.






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