Some people are sandwich people, some are soup people, and some people always love a good pizza.
I can’t say I am any one of those people, but I definitely am an egg person.
A typical day for me starts off with eggs and if, for whatever reason, I don’t have eggs for breakfast, they usually find their way into my day at another meal. I am a huge fan of the concept and hashtag, #putaneggonit
Leftovers always taste better with an egg on it. Chilli, curries, burgers, you name it, they are always better with an egg!
But some times you just want that classic egg on toast, but, if you’re like me, your tummy doesn’t really agree with toast. Gluten and I just aren’t friends, so bread isn’t something we have in our house. So, instead of eating my eggs alone, I always make sure they have something beside them to soak up the yummy yolk! Fried plantains work perfect for this, but lately I’ve been loving my new invention of sweet potato “toasts”.
All they are are sweet potatoes sliced into toast-like sizes and baked until tender. Very simple, but a game changer if you don’t tolerate bread or like opting for real food options!
- 1 large sweet potato (I prefer using white flesh sweet potatoes or Japanese yams)
- Preheat oven to 425 degrees F.
- Slice sweet potato with a sharp knife into slices approximately 1/4 – 1/3 inch thick (see pictures below).
- Place on a lined baking sheet.
- Bake for approximately 10 – 15 minutes or until a fork can easily pierce the potato slices.
- You do not want to over cook them or they will become limp, but you want to cook them enough that they are cooked all the way through, but stable.