Sweet Potato Toast with Avocado, Cucumber, Smoked Salmon and Poached Egg

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Updated Sep 09, 2020

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Because my first recipe for sweet potato toast was such a hit, I have a second variation for you with avocado, cucumber, smoked salmon and a poached egg.

I told you last week after I posted my first sweet potato toast recipe that I’d be quick to dream up a new flavor combo. And here it is! Sweet potato toast with avocado, cucumber, smoked salmon and a poached egg…with a little dill.

And now I have a dilemma. I don’t know which recipe I like better? They’re both crazy good and really there’s no way I can pick favorites. Besides, I’m sure I’ll come up with a new variation here shortly. That’s the beauty of these lovely sweet potato toasts, you can pile just about anything on top.

But today, I’m looooving the smoked salmon and cucumber mix. It adds a whole new dimension that’s crisp, clean and satisfying.

I’ve always loved salmon for breakfast. I think it’s smart to start your day with an infusion of healthy Omega-3’s and brain power. But I find very few people actually do it. Sure, I get that you may not want to fire up your grill or cook fish first thing in the morning (and smell your house out like salmon)…so grab a package of “done for you” smoked salmon. Just look on the back for no artificial dyes, colors or unnecessary ingredients.

In fact, as I’m writing this, I’m thinking of all the healthy brain power that’s in this dish. And it really doesn’t get much better than a combo of avocado, salmon and egg yolks. Did you know that the brain is comprised of 60% fat? And like most things in the body, what something is comprised of it also requires to stay healthy. So you need healthy fats for healthy brain development. Healthy fats are also the building block of hormones, so if you’re hormones are not at optimal levels, make sure you’re eating enough healthy fat.

Yep, I think I’ve just come to the conclusion that this version of sweet potato toast is quite possibly the best brain breakfast imaginable. It’s also ridiculously satisfying. Especially with that poached egg drizzle.

Tips for Making Sweet Potato Toast

Want to know how to make sweet potato toast? Here’s a few tips! When it comes to slicing your sweet potato (and making it easy), I highly recommend a mandoline. A also highly recommend a using a cut-resistant glove, as mandolines are super duper sharp.

After my first batch of sweet potato toast, I decided to try this version in an actual toaster instead of the oven. Yes, like real toast. And guess what? It worked, though I did have to re-toast it several times to get it fully cooked. So here’s my tip: if you’re using a toaster, slice the sweet potato as thin as possible, because thick pieces will take forever to cook (like, pushing the lever down 4-6 times).

If you prefer moderate to thick slices of sweet potato, I’d definitely stick to cooking them in the oven, which is still my preferred method. Similar to cooking bacon in the oven, it’s a “set it and forget it method.” That means I’m free to do other things in the kitchen rather than continuously pushing the lever on my toaster.

One last benefit of the oven is you can cook multiple slices at the same time. So if you’re more than one person, you’ll definitely want to use the oven. Although, even if you are one person (like me) I’d say use the oven, because then you’ve got brekkie for the week. Here’s what to do. Cook your sweet potato toast slices and let the pieces you’re not using cool. Then place them in a storage container in the fridge. They’ll last several days. And all you have to do is reheat them for breakfast tomorrow (or the day after).

Enjoy!