This week I’m sharing my favourite breakfast/brunch recipe with you. Its super healthy, delicious and very Instagram-able! So lets get started.
The ingredients you need for this recipe are:
* Bread of your choice
* Egg (you can make this without an egg for a vegan option)
* Sweet potato
* Chilli flakes
* Olive oil
You want to start off by chopping up your sweet potato into cubes as this will take the longest to cook. Line your baking tray with foil and throw on your potato cubes and generously drizzle on some olive oil. Next you want to make sure to season these, as that gives these potato wedges a nice kick! Once these are in the oven, you can start on your avo toast.
Taking any piece of any bread you like, (I prefer sourdough) you want to make sure to toast it until its crispy, then take half an avocado and mash it up on to your toast. Then its time for you to make your egg, you can prepare these any way you like. I prefer either frying or poaching them. You can also omit this step for a vegan option!
Lastly, once your egg is done and you’ve popped it on to your toast, sprinkle on some salt, pepper and red chilli flakes. By this time your sweet potato wedges should also be done, give them a few more minutes and then its time for you to plate everything up! This is a great protein and good fat filled option which will keep you full while your busy working at uni all day. If you decide to give this recipe a go, make sure to upload a picture on Instagram with the hashtag #CUBRecipies.