Kenyan Brunch Delight: Succulent Roasted Veggie & Avocado Toast with Egg

Allergens

Eggs, Dairy (if using feta cheese)

Ingredients

• 2 cups cherry tomatoes, halved
• 1 large sweet potato, peeled and diced
• 1 large red onion, chopped
• 1 cup kale, chopped
• 2 avocados, sliced
• 6 slices whole grain bread
• 6 large eggs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup feta cheese, crumbled (optional)
• 1 tsp smoked paprika
• 1 tsp ground cumin

Instructions

1. Preheat oven to 400°F (205°C). Toss cherry tomatoes, sweet potato, and red onion with olive oil, salt, pepper, paprika, and cumin. Spread the mixture evenly on a parchment lined baking sheet. Roast in the oven for 20 minutes or until tender and slightly crispy.
2. While vegetables are roasting, toast the whole grain bread slices.
3. Heat a non stick skillet with a bit of olive oil over medium heat. Crack an egg into the skillet and cook to your desired preference (over easy, over medium, or hard boile
4. . Season with salt and pepper. Repeat for all six eggs.
5. Assemble the dish by placing roasted vegetables and kale atop the toast slices. Top each with avocado slices and a poached egg. If desired, sprinkle crumbled feta cheese on top.
6. Serve immediately and enjoy your Kenyan Brunch Delight!

Chef’s Insight

The key to a perfect poached egg is using fresh eggs and controlling the cooking time for your desired level of doneness.

Notes

Customize this dish by adding your favorite herbs or spices. You can also swap out the sweet potato for regular potatoes or add some grilled chicken or tempeh for added protein.