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Sweet Potato Toasts with Egg, Parsley Almond Pesto, and Arugula
These Sweet Potato Toasts with Egg, Parsley Almond Pesto, and Arugula make a fabulous breakfast and also a great snack! Hearty and healthy, this is one you will feel good about serving your family.
Course Breakfast
Cuisine American, Gluten Free, Healthy
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 4
Calories 411 kcal
3 cups parsley chopped 2 cloves garlic minced ¼ cup raw almonds ¼ cup olive oil 1 teaspoon salt 4 eggs 1 tablespoon olive oil 2 cups fresh baby arugula 4 ounces feta crumbles 2 large sweet potatoes sliced lengthways (or gluten-free bread) Kosher salt for garnish
Combine parsley, garlic, almonds, and olive oil in a blender and then blend until a creamy but not completely smooth.
Place sweet potato slices in toaster and cook on the ‘bagel’ setting or on the highest setting for 1-2 cycles until the slices are cooked-through.
While sweet potato is toasting, fry eggs according to preference (keeping the yolks intact) in the olive oil.
Spread sweet potato toasts with pesto, add ½ cup arugula, then egg.
Sprinkle toasts with feta cheese and kosher salt flakes.
Serve immediately, eat, and enjoy!
Calories: 411 kcal | Carbohydrates: 20 g | Protein: 11 g | Fat: 32 g | Saturated Fat: 8 g | Cholesterol: 220 mg | Sodium: 970 mg | Potassium: 605 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 13630 IU | Vitamin C: 63.4 mg | Calcium: 287 mg | Iron: 4.4 mg