Servings: 2 Total time: 40 min
Ingredients
1 medium sweet potato, scrubbed and sliced into 1/2-inch rounds
2 teaspoons extra-virgin olive oil
½ teaspoon ground cumin
½ teaspoon ground black pepper
¼ teaspoon kosher salt, divided
½ avocado
1 tablespoon pico de gallo
1 whole-grain English muffin, toasted
2 large eggs, cooked over-medium
½ cup baby spinach
Directions
Preheat oven to 400°F.
Toss sweet potato slices with oil, cumin, and 1/8 teaspoon salt. Arrange in a single layer on a rimmed baking sheet. Roast, turning once, until tender, 25 to 30 minutes. Reserve 2 slices about the size of the English muffins. Save the other slices for another use.
Meanwhile, mash avocado, pico de gallo, black pepper, and remaining 1/8 teaspoon salt together on a small plate.
Spread half of the avocado mixture on 1 English muffin half. Top with 1/4 cup spinach, one egg, and one sweet potato round. Repeat with the remaining ingredients. Enjoy!
Notes
Protein: Try plant-based chorizo or sausage.
No English Muffin: Use whole grain or whole wheat bread or a pita pocket.
More Flavor: Add roasted red peppers.
More Heat: Add red pepper flakes.
Leftovers: Keeps well for 1 day refrigerated or freeze for another day.
Photo credit & recipe inspired by www.eatingwell.com.
