This fried egg sweet potato toast is proof that healthy breakfasts don’t have to be complicated. Satisfying and delicious, it comes together in minutes.
Jump to:
Breakfast at a Glance
- Prep Time: 10 minutes to prep the toasts (plus 30 minutes baking) + about 5 minutes to prep the toppings
- Planning Ahead: Make the toasts ahead of time for a quicker meal in the morning
- Morning Effort: If the toasts are prepped, it only takes about 5 minutes to assemble
- Protein: ~16g
- Fiber: ~7g
Nessy's Note
While I love a good old fried egg and toast, I’m always looking for easy ways to get more vegetables into breakfast and sweet potato toast is such a great way to do it!
If you prep the toasts ahead for the week, this becomes a quick, filling option you can throw together in about 5 minutes (peanut butter avocado toast is another quick morning of recipe!).
And since I’m in pursuit of under-complicating breakfast, this recipe only takes a handful of ingredients but feel free to dress it up with something like hot sauce or micro greens if you'd like!
Ingredients and Substitutions
- Sweet Potato Toasts- I suggest making a batch of these ahead of time in order to make assembling this breakfast quick and easy. Check out my ultimate guide for making sweet potato toast in the oven for everything you need to know.
- Essentially, you want to look for a long, even sweet potato (I recommend orange fleshed) without many soft spots or blemishes. Then you will slice and bake it to "toast" it.
- Eggs- I topped each toast with one fried egg. To make it higher protein, you could add an additional egg if you'd like.
- Substitution: You could also try these toasts topped with eggs cooked using a different method such as Greek yogurt scrambled eggs.
- Butter- To prevent the eggs from sticking when you fry them, you can't beat the flavor of eggs fried in butter.
- Substitution: Avocado oil, olive oil or your cooking oil of choice can be used.
- Green Onions- For a little extra flavor. Feel free to leave them out if you don't have them on hand (or just don't have time to slice them in the morning!).
- Salt and Pepper- To flavor the eggs when frying. Add more to taste if needed. I typically use sea salt but table or kosher salt also work.
My Notes for the Best Sweet Potato Egg Toast
- Prep the sweet potato toast ahead of time. Having the toasts ready to go in the fridge helps this breakfast come together in just a few minutes on a busy morning!
- But fry your egg fresh. The texture and flavor is so much better when made fresh and reheating it just isn't the same.
More Breakfast Toast Recipes...
If you give this recipe a try, be sure to let me know what you thought in the comments below!
Fried Egg Sweet Potato Toast
This fried egg sweet potato toast is proof that healthy breakfasts don’t have to be complicated. Satisfying and delicious, it comes together in minutes.
Print
Pin Recipe
Servings
Ingredients
- 2 slices sweet potato toast (about 8 oz)
- 2 large eggs
- 2 teaspoon butter
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- 1 tablespoon green onions sliced
Instructions
- If you haven’t already prepped the toast, scrub and slice your sweet potato into ¼-½ inch slices, lay them on a lined baking sheet and bake at 400 °F for 25-30 minutes, until tender and lightly browned. If already made, just pop a couple of slices in the toaster to reheat them.2 slices sweet potato toast
- Heat a bit of butter in a nonstick or well-seasoned skillet over medium heat. Once melted and hot, crack in your egg and sprinkle with salt and pepper. Cook until done to your liking.2 large eggs, 2 teaspoon butter, ¼ teaspoon fine sea salt, ⅛ teaspoon black pepper
- Place the sweet potato toasts on a plate, top with the fried eggs and finish with chopped green onions. You can also add additional toppings if you'd like such as hot sauce or microgreens.1 tablespoon green onions
- Enjoy!
Notes
Make ahead: You can prep the sweet potato toast ahead of time to make breakfast quicker during the week.
After baking, allow the slices to cool completely on a wire rack (this helps prevent sogginess), then store in an airtight container in the fridge for up to 4 days. When you’re ready to eat, just pop in the toaster to reheat.
Leftovers: I recommend frying the egg fresh for best results.
But if you do have leftovers, you can store the cooked egg in the fridge for up to 1 day. To reheat, gently warm it in a skillet over low heat. You can use the microwave but the yolk is more likely to end up fully cooked.
Nutrition
Calories: 422kcal | Carbohydrates: 47g | Protein: 16g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 395mg | Sodium: 894mg | Potassium: 896mg | Fiber: 7g | Sugar: 11g | Vitamin A: 32947IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 3mg
Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.
Tried this recipe?Please comment and tell me what you thought!
Sand says
Using sweet potato instead of bread as toast is such a great idea. I sprinkled some chopped bacon over top the egg on one of the toast and they both tasted delicious 👍👍
Janessa says
I'm so glad you liked this recipe! Bacon is always a good idea- yum!