Avocado Toast with Poached Egg and Roasted Vegetables

Step 1

Preheat oven to 425°F. Peel and dice the 1 sweet potato into 1/2-inch cubes. Toss with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast until tender and caramelized, about 20 minutes, shaking halfway.

Step 2

While the sweet potato roasts, bring a small pot of water to a gentle simmer. Add 1 tbsp white vinegar (optional) and stir to create a whirlpool. Crack 1 egg into a small bowl, then slide it into the water. Poach for 3-4 minutes until the white is set but the yolk is still runny. Remove with a slotted spoon and repeat with the second egg.

Step 3

Toast the 2 slices of bread until golden and crisp. Mash the 1 avocado with the 1 tbsp lemon juice and a pinch of salt and pepper. Spread the avocado mixture evenly over the toast.

Step 4

Top each toast with the roasted sweet potato, 1/2 cup red cabbage, and a poached egg. Sprinkle with sesame seeds and flaky salt if you have them. Serve immediately.

Step 5

Optional: Add pickled red onions, pomegranate seeds, or fresh strawberries for extra flavor and color.