PREP: 10 minutes
COOK: 25 minutes
Gluten-Free, Nut-Free, Pescatarian, Vegetarian
sweet potato, sliced lengthwise into 1/2 inch discs
Salt and pepper to taste
chopped fresh chives
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Arrange the sweet potatoes in a single layer on the baking sheet. Bake until they are fork tender, about 25 minutes.
In the meantime, whisk together the eggs, milk, salt, and pepper.
In a nonstick skillet, melt the butter over medium heat. Add the egg mixture and cook, stirring constantly, until the eggs are scrambled, 3 to 5 minutes.
Top each slice of sweet potato ‘toast’ with guacamole, scrambled eggs, salsa, and chives for garnish.
|Total Fat (g)||25|
|Saturated fat (g)||8|
|Trans fat (g)||0|
|Total Carbohydrate (g)||49|
|Dietary Fiber (g)||7|
|Total Sugars (g)||12|
|Added Sugars (g)||0|
|Vitamin D (mg)||2|
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