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Whole30 Avocado Toast

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This easy, gluten-free recipe for Whole30 Avocado Toast is made with baked sweet potato toast, creamy mashed avocado, and poached eggs. It is the perfect addition to breakfast or anytime snack!

Check out The Ultimate List of Whole30 Recipes for more healthy and delicious recipes.

Close-up image of two poached eggs sprinkled with red pepper and salt flakes on avocado toast.

If you are anything like me, you need variety in your life! Sometimes the same old meals just don’t cut it anymore. This version of avocado toast is just the type of variety that I was looking for this week!

Recipe Ingredients:

Sweet potato, avocado, two eggs, and a small bowl of red pepper flakes.
  • A medium-sized sweet potato to slice into thick “toast” like slices. Mine was on the small side, a slightly larger one would have been nice.
  • Ripe avocado.
  • A saucepan with about 2-inches of water to poach two eggs. You could also make fried, hardboiled eggs, or Instant Pot Poached Eggs if you prefer.
  • Crushed red pepper flakes and flaked salt to finish off your eggs.
Two poached eggs sprinkled with flaked salt and red pepper flakes on top of two slices of avocado toast on a small plate.

How to make Whole30 avocado toast

How to make sweet potato toast:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone line and set aside.

Slice the sweet potato into even slices, about one quarter to half an inch thick, using a chefs knife or mandoline.

A hand holding a knife to cut thick slices in a sweet potato.

Place on on the prepared baking sheet.

Four slices of sweet potato on a silicone lined baking sheet.

Bake for 25 to 30 minutes, until cooked through and slightly toasted. The thickness of your slices may require more or less time.

How to poach an egg:

Bring water to a boil, then reduce to a low simmer.

Simmering water in a saucepan.

Crack an egg into a fine mesh strainer over a bowl. Allow the watery part of the egg whites to drain into the bowl.

One egg in a fine mesh strainer over a small bowl.

Gently slide the egg into a small ramekin or custard cup. When the water is ready, add the egg and cook for 3 to 3.5 minutes.

One egg in a saucepan with simmering water.

Place a sweet potato toast on a small plate.

Two slices of sweet potato toast on a small plate.

Remove the avocado from the skin with a large spoon. Place in a small bowl and mash with an avocado masher or fork until smooth. If your avocado is not completely ripe, you will end up with small chunks.

Mashed avocado in a small bowl.

Spread the mashed avocado on top of each slice of toast.

Mashed avocado spread over two slices of sweet potato toast.

Remove the egg with a slotted spoon and dab with a paper towel to remove any excess moisture.

Poached egg in a strainer spoon over a pan of simmering water.

Slide the egg out on top of the avocado toast.

Two poached eggs on top of mashed avocado and two sweet potato toasts on a small plate.

Sprinkle with flaked or regular sea salt and crushed red pepper flakes. Serve immediately.

A fork sliced through the poached egg, avocado, and sweet potato and resting on a plate.

Serving Suggestions:

  • Spread Dijon mustard on the toast before adding the avocado.
  • Place 4 steamed asparagus spears on the avocado before adding the egg.
  • Drizzle with olive oil.
  • Garnish with watercress or micro greens.
  • Sprinkle with toasted pine nuts.
  • Serve with halved cherry tomatoes.
  • Substitute a Smashed Potato or shredded potatoes for the sweet potato toast.

Recipe notes & tips:

  • Sweet potato toast can be made ahead of time, cooled completely, and stored in an airtight container in the refrigerator.
  • If you do not have parchment paper or a silicone mat, lightly oil both sides of the sweet potato slices before placing on the baking sheet.
  • If you are not serving your avocado toast immediately after mashing the avocado, stir in a half tablespoon of lemon juice to keep it from oxidizing.

Tools used to create this recipe:

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

Whole30 breakfast recipes:

If you do not “need” to avoid bread or gluten, this recipe would be just as delicious with whole wheat or sourdough toast. Just toast it in the toaster and you are good to go!

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Close-up image of two poached eggs sprinkled with red pepper and salt flakes on avocado toast.

Whole30 Avocado Toast

This easy recipe for Whole30 Avocado Toast is made with baked sweet potato toast, creamy mashed avocado, and poached eggs.
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Course: Breakfast, Main Course
Cuisine: American
Keyword: sweet potato avocado toast with poached eggs
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2 Servings
Calories: 329kcal
Author: Lisa Johnson

Ingredients

  • 1 medium sweet potato cut into slices
  • 1 medium avocado mashed
  • 2 large eggs
  • crushed red pepper flakes
  • sea salt to taste

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone line and set aside.
  • Slice the sweet potato into even slices, about one quarter to half an inch thick, using a chefs knife or mandoline slicer. Place on on the prepared baking sheet.
  • Bake for 25 to 30 minutes, until cooked through and slightly toasted. The thickness of your slices may require more or less time.
  • Bring water to a boil, then reduce to a low simmer. Crack an egg into a fine mesh strainer over a bowl. Allow the watery part of the egg whites to drain into the bowl.
  • Gently slide the egg into a small ramekin or custard cup. When the water is ready, add the egg and cook for 3 to 3.5 minutes.
  • Place a sweet potato toast on a small plate.
  • Remove the avocado from the skin with a large spoon. Place in a small bowl and mash with an avocado masher or fork until smooth. If your avocado is not completely ripe, you will end up with small chunks.
  • Spread the mashed avocado on top of each slice of toast.
  • Remove the egg with a slotted spoon and dab with a paper towel to remove any excess moisture.
  • Slide the egg out on top of the avocado toast. Sprinkle with flaked or regular sea salt and crushed red pepper flakes. Serve immediately.

Notes

  • Sweet potato toast can be made ahead of time, cooled completely, and stored in an airtight container in the refrigerator.
  • If you do not have parchment paper or a silicone mat, lightly oil both sides of the sweet potato slices before placing on the baking sheet.
  • If you are not serving your avocado toast immediately after mashing the avocado, stir in a half tablespoon of lemon juice to keep it from oxidizing.
  • Serving size is one toast with one egg. You will have leftover toast slices if you only make two servings. This also makes the nutrition information a bit wonky.
Serving Suggestions:
  • Spread Dijon mustard on the toast before adding the avocado.
  • Place 4 steamed asparagus spears on the avocado before adding the egg.
  • Drizzle with olive oil.
  • Garnish with watercress or micro greens.
  • Sprinkle with toasted pine nuts.
  • Serve with halved cherry tomatoes.
  • Substitute a Smashed Potato or shredded potatoes for the sweet potato toast.

Nutrition

Calories: 329kcal | Carbohydrates: 32g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 140mg | Potassium: 937mg | Fiber: 10g | Sugar: 6g | Vitamin A: 16448IU | Vitamin C: 13mg | Calcium: 74mg | Iron: 2mg

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