Avocado and Sweet Potato Toast with Poached Eggs
Avocado toast just gets me excited every single time. How can something so simple taste so delicious?! Top it with a perfectly poached egg and I could eat this all day, every day.
This is exactly what I decided to have for lunch the other day, when I came across a lonely sweet potato in the vegetable tray. So I decided to bake the sweet potato and mix half with Greek yogurt and the other half with goat cheese. It was almost as tasty as avocado toast, but everyone knows that there is almost nothing that could beat the good old avocado and toast.
4 slices of toast
4 eggs, poached
Chili flakes (optional)
For the avocado:
½ tablespoon lemon juice
Salt, to taste
Pepper, to taste
For the sweet potato:
1 small sweet potato
1 tablespoon Greek yogurt
1 ½ tablespoon soft goat cheese
Salt, to taste
Pepper, to taste
Preheat the oven to 200C and line an oven tray with parchment paper. Using a fork pierce the sweet potato about4 times on each side.
Now place the potato on the oven tray and cook for about 50 minutes, or until tender.
When the potato is ready remove from the oven, slice it in half and allow it to cool.
In a small bowl combine the ingredients for the avocado and smash everything together with a fork; season with salt and pepper and set aside until ready to use.
Add half of the sweet potato with the Greek yogurt to a food processor and blend until a smooth consistency. You might need to scrape the sides a few times. Season the mixture with salt and pepper and transfer to a small bowl. Repeat with the remaining sweet potato and goat cheese.
Now start building your toast, divide the avocado among two toasts and top each with a poached egg.
Spread the sweet potato mixtures on the remaining toasts and also top with a poached egg.
If you want you can finish off with some arugula, alfalfa and a pinch of chili flakes.
Cheesy Crepes with Delicious Extras
These crêpes are very easy but so delicious! A perfect breakfast for a lazy Sunday! I topped mine with a fried egg, spring onions, bacon and served it with some of my tomato jam. However, you can get as crazy as you would like concerning toppings or just eat them plain since they are packed with flavor!
This recipe makes 10-12 crêpes.
1 ¼ cup milk
½ cup flour
½ cup Gouda cheese, grated
1 tablespoon butter, melted
½ teaspoon salt
½ teaspoon pepper
Pinch of chili powder
Spring onion, thinly sliced
In a bowl mix together the milk, butter, egg, salt, pepper and chili powder. Add the flour and whisk until clump free. Now add the cheese and mix until well combined.
In a pan heat some olive oil over medium heat and add ¼ cup of batter. Rotate and tilt the pan to create a thin layer. With a thin spatula loosen the edges of the crêpe and carefully flip over; both sides of the crêpe need to be slightly browned. Brush the pan with more oil when needed and continue cooking the remaining batter.
When ready to serve top with your favorite toppings. Enjoy!
Peanut Butter Granola with Nuts and Dried Cranberries
I am NEVER ever buying granola again! I never realized how easy it is to make your own! For my first go I was very pleased with the outcome and taste so I had to share it with you guys. My boyfriend loves peanut butter so I decided to go for a peanut butter granola filled with almond flakes, walnuts, cranberries and sunflower seeds. We both LOVED it! Hopefully you will as well!
2 cups rolled oats
5 tablespoons peanut butter
3 tablespoons honey
½ cup almond flakes
½ cup walnuts, roughly chopped
½ cup dried cranberries
¼ cup sunflower seeds
Pinch of salt
Preheat your oven 160C/325F.
Over low heat, mix together the peanut butter and honey in a small pot until a smooth consistency. In a large bowl combine and mix all the ingredients, including the peanut butter mixture.
Line an oven tray with parchment paper and spread out the oats. Bake for about 30 minutes, stirring a few times to allow equal browning; the finished product should have a golden brown color. Let the granola cool off completely before storing or serving. Enjoy!