Poached egg with sweet potato toast and guacamole

Ingredients for 2 servings:

• 2 eggs
• 1 large sweet potato(s)
• 1 avocado(s)
• 2 tsp oil
• 1 tbsp vinegar
• some sriracha sauce or other chili sauce
• ½ shallot(s)
• 1 small tomato(s)
• salt and pepper
• ½ lime(s), juice
• some coriander leaves, chopped, optional

Instructions

Working time approx. 7 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 15 minutes

healthy, vegetarian, fast

Peel the sweet potato and cut into 0.5-0.8 cm thick slices. Brush each side with a little oil and cook in the toaster oven. This will take about 2-3 batches; once the potatoes are soft inside, they’re done. For the guacamole, pit the avocado and mash the flesh. Finely chop the onion, deseed the tomato, and dice it as well. Mix everything together and season with salt, pepper, lime juice, and cilantro, if desired. For the poached eggs, bring a pot of water to a boil (do not boil). Then, place one egg at a time in a sieve to remove the runny part of the egg white, which would evaporate during poaching. Add a splash of vinegar to the water and create a whirlpool with a wooden spoon. Let the egg slide into the center of the whirlpool and remove after about 3-4 minutes. Finally, serve everything on plates with a drizzle of Sriracha sauce and enjoy!