Something Smashing
Crunchy and flavorful, this dish combines the earthy sweetness of grilled sweet potato, creamy smashed avocado with chili and lemon, protein-packed poached eggs, and tangy feta cheese, all garnished with basil cress and chargrilled lime. Perfect for breakfast, brunch, or a light dinner, it’s a nutritious and delicious meal that satisfies.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Breakfast, Brunch, Light Dinner
Cuisine Health-conscious, Modern Fusion
Servings 2 people
Calories 450 kcal
1 Grill Pan For grilling sweet potatoes
1 pot For poaching eggs
1 Bowl For mashing avocado
1 Knife & Fork For serving and cutting
- 4 Sweet Potato Slices grilled Medium thickness
- 240 g Smashed Avocado Mixed with chili & lemon
- 30 g Feta Cheese Crumbled
- 4 Poached Eggs Runny yolks
- 2 g Chili Flakes Optional extra spice
- 2 g Basil Cress For garnish
- 2 Chargrilled Lime Halved
Grill sweet potato slices: Preheat a grill pan over medium heat. Brush 4 sweet potato slices with olive oil and grill for 3-4 minutes per side until tender and slightly charred. Set aside.
Prepare the avocado: In a mixing bowl, mash 240g of avocado with a pinch of salt, 1g of chili flakes, and a squeeze of lemon juice until creamy and slightly spicy.
Poach the eggs: Bring a pot of water to a gentle simmer and add 1 tablespoon of vinegar. Crack each egg into a small bowl, then gently slide 4 eggs into the water. Poach for 3 minutes until the whites are set but yolks remain runny. Remove with tongs and drain.
Assemble the dish: Spread a generous layer of smashed avocado over each grilled sweet potato slice. Sprinkle 15g of crumbled feta cheese over each pair of slices. Top each slice with a poached egg, allowing the yolk to slightly spill over.
Garnish and serve: Sprinkle 1g of chili flakes and 1g of basil cress over each serving. Add a chargrilled lime half to each plate for squeezing over the dish. Serve immediately and enjoy!
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For extra protein, add grilled chicken or smoked salmon.
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For a vegan version, replace poached egg and feta with tofu and plant-based cheese.
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Serve on whole grain toast or with a side salad for variety.
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Store components separately and assemble fresh for best texture.