This hearty breakfast sandwich will keep you energized and satisfied until lunch, no problem.
The roasted sweet potatoes become creamy on the inside, while the whole-grain English muffins are a great crisp contrast. Plus, there’s protein from fried eggs, making this sandwich as colourful as it is delicious.
Ingredients
- 1 medium sweet potato, scrubbed and sliced into 1/2-inch rounds
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon salt, divided
- ½ avocado
- 1 tablespoon salsa
- 1 tablespoon finely chopped red onion
- 2 whole-grain English muffins, toasted
- 2 large eggs, fried
- ½ cup baby spinach leaves
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Directions
Step 1
Preheat oven to 400°F.
Step 2
Toss sweet potato slices with oil, cumin and 1/8 teaspoon salt. Arrange in a single layer on a large-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.
Step 3
Meanwhile, mash avocado, salsa, red onion and the remaining 1/8 teaspoon salt together on a small plate.
Step 4
Spread half of the avocado mixture on 1 English muffin half. Top with a sweet potato round, an egg and 1/4 cup of spinach.
Place the remaining muffin half on top. Repeat with the remaining ingredients.
Nutrition Facts
Serving Size: 1 sandwich
Per Serving: 389 calories; protein 14g; carbohydrates 45g; dietary fibre 9g; sugars 5g; fat 18g; saturated fat 4g; mono fat 11g; poly fat 3g; cholesterol 186mg; vitamin an iu 10520IU; vitamin b3 niacin 3mg; vitamin b12 1mcg; vitamin c 11mg; vitamin d iu 41IU; vitamin e iu 4IU; folate 120mg; vitamin k 81mg; sodium 674mg; calcium 177mg; iron 4mg; magnesium 70mg; phosphorus 222mg; potassium 669mg; zinc 2mg; omega 6 fatty acids 3g; niacin equivalents 5mg; selenium 33mcg.
