Sweet Potato Toast with Guac, Teriyaki Mushrooms & a Perfect Poached Egg

Serves 1
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Directions

  1. 1Slice the sweet potato into thick, oval pieces.
  2. 2Place the sweet potato slices on a baking tray lined with parchment paper.
  3. 3Spray the sweet potato slices with oil.
  4. 4Bake the sweet potato slices in the oven.
  5. 5Separate the oyster mushrooms.
  6. 6Slice the shiitake and brown champignons.
  7. 7Heat oil in a pan.
  8. 8Add minced garlic to the pan.
  9. 9Add the sliced mushrooms to the pan and season with salt.
  10. 10Sauté the mushrooms until cooked.
  11. 11In a bowl, combine water, soy sauce, sugar, and honey to create the teriyaki sauce.
  12. 12Pour the teriyaki sauce over the sautéed mushrooms.
  13. 13Stir and let the sauce thicken.
  14. 14Sprinkle sesame seeds over the mushrooms.
  15. 15Cut an avocado in half and remove the pit.
  16. 16Scoop the avocado flesh onto a plate.
  17. 17Mash the avocado with a fork.
  18. 18Squeeze lime juice over the mashed avocado and season with salt and pepper.
  19. 19Take out the baked sweet potato slices from the oven.
  20. 20Spread a generous amount of mashed avocado on a sweet potato slice.
  21. 21Top with a spoonful of teriyaki mushrooms.
  22. 22Place a poached egg on top of the mushrooms.
  23. 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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