Sweet Potato Toast with Avocado and Eggs and Banana and Spinach Smoothie
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 7 mins |
| Total Time | 27 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g sweet potato (s)
- 2 egg (s), size M
- 100 g cocktail tomatoes
- 40 g avocado (s)
- some sea salt
- some chilli flakes
- some lemon juice
For the smoothie:
- 60 g baby spinach
- 120 g banana (s)
- 10 g honey
- 60 g low-fat quark
- 500 ml water
Print Recipe
Pin Recipe Instructions
- Peel the avocado, cut in half, remove the core, mix some with the spices to make a sauce and cut some into slices. Boil the chicken eggs for about 7 minutes, rinse and let cool down briefly. Peel and halve the eggs. Remove the yolk from a hen`s egg and save it for other purposes. Cut the egg halves into slices. Wash the cherry tomatoes and cut them in half.
- For the smoothie, wash the baby spinach thoroughly and mix it with the banana, honey, low-fat quark and 500 ml water in a blender.
- Wash the sweet potato and cut lengthways into approx. 0.5 cm thick slices. Use the toaster to toast the sweet potato slices at least 3 times until they are soft and brownish.
- Serve the sweet potato toasts with the avocado puree, the avocado slices, the egg slices and the cocktail tomatoes. Drink the shake with it.
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