Sweet Potato Toast with Guac, Teriyaki Mushrooms & a Perfect Poached Egg
Serves 1
Directions
- 1Slice the sweet potato into thick, oval pieces.
- 2Place the sweet potato slices on a baking tray lined with parchment paper.
- 3Spray the sweet potato slices with oil.
- 4Bake the sweet potato slices in the oven.
- 5Separate the oyster mushrooms.
- 6Slice the shiitake and brown champignons.
- 7Heat oil in a pan.
- 8Add minced garlic to the pan.
- 9Add the sliced mushrooms to the pan and season with salt.
- 10Sauté the mushrooms until cooked.
- 11In a bowl, combine water, soy sauce, sugar, and honey to create the teriyaki sauce.
- 12Pour the teriyaki sauce over the sautéed mushrooms.
- 13Stir and let the sauce thicken.
- 14Sprinkle sesame seeds over the mushrooms.
- 15Cut an avocado in half and remove the pit.
- 16Scoop the avocado flesh onto a plate.
- 17Mash the avocado with a fork.
- 18Squeeze lime juice over the mashed avocado and season with salt and pepper.
- 19Take out the baked sweet potato slices from the oven.
- 20Spread a generous amount of mashed avocado on a sweet potato slice.
- 21Top with a spoonful of teriyaki mushrooms.
- 22Place a poached egg on top of the mushrooms.
- 23Garnish with chili flakes and fresh parsley.
Ingredients
- 1 unit Sweet potato
- Oil spray
- 1 handful Oyster mushrooms
- 1 handful Shiitake mushrooms
- 1 handful Brown champignons
- 1 tbsp Oil
- 2 cloves Garlic
- 1 pinch Salt
- 2 tbsp Water
- 2 tbsp Soy sauce
- 0.5 tsp Sugar
- 0.5 tsp Honey
- 1 pinch Sesame seeds
- 1 unit Avocado
- 0.5 unit Lime
- 1 unit Poached egg
- 1 pinch Chilli flakes
- 1 sprig Parsley
Equipment
Cutting boardKnifeBaking trayParchment paperPanSpatulaBowlSpoonPlateFork
Tips
- Unprocessed ingredients, nutrient-dense, and packed with umami. Perfect for breakfast, brunch, or a light dinner
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