Sweet potato, smashed avocado and eggs
Prep time
Cook time
Total time
Serves: 1
  • 2 eggs
  • 1 avocado
  • ½ large sweet potato (approx 400 grams)
  • ½ tbsp coconut oil
  • ½ tsp Himalayan pink salt
  • 1 tbs homemade dukkah
  1. Shred the sweet potato using a grater or food processor.
  2. Heat oil in a medium frying pan on high. Once oil is melted and hot add sweet potato to the pan.
  3. Spread the sweet potato out across the pan and sprinkle with salt.
  4. Allow the sweet potato to cook for a couple of minutes, then flip it over. Space the sweet potato out again and allow it to cook for another couple of minutes.
  5. While the sweet potato is cooking, cut the avocado in half and scoop out the flesh into a small bowl. Mash with a fork, then scoop out onto the plate and sprinkle dukkah on top.
  6. Toss the sweet potato again so all of the sweet potato has been in contact with the pan.
  7. In a heated second pan, fry or poach your eggs.
  8. Check to see if the sweet potato is at your desired level of crunchiness. Remove from heat and add to your plate with avocado.
  9. Cook eggs to desired level, then add to the plate.
  10. Sit down with a cup of tea and enjoy.
Recipe by Planning With Kids at https://planningwithkids.com/2014/02/02/breakfast-for-lunch/