Savory Sweet Potato Toast w/ Avocado & Poached Egg

Its hard to believe its already Easter Sunday. In North America, many of us like to enjoy or host an Easter brunch. Traditional favorites very often include glazed baked ham, quiche, frittata & French toast casseroles. Of course, there are the classic hard boiled eggs that have been dyed & decorated for the occasion. Many countries make their own signature Easter breads ands buns. The one thing that I always loved about Easter was it signified the coming of ‘Spring’ in our part of the world. Plants were coming to life in the garden, the birds were singing their cheery, little tunes & the stores were filled with beautiful pastel colored Easter ‘things’.

I wanted to come up with something unique for our Easter brunch this year. French toast is always good but I was thinking more along the savory line. Sweet potatoes seem to be one of those polarizing food items, people either love or hate. For most part, I think its the memory of the overly sweet casserole most of us remember from our childhoods. But have you ever thought about using them in a savory context?

I had seen an idea using grated sweet potato patties with avocado and poached eggs. The temptation to kick it up a notch and make a savory sweet potato ‘toast’ for a base become a wonderful Easter brunch for Brion & I.

Print Recipe
Savory Sweet Potato Toast w/ Avocado & Poached Egg
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Savory Sweet Potato Bread
Servings
Ingredients
Savory Sweet Potato Bread
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Bread
  1. Pierce sweet potato several times, and wrap in a paper towel. Microwave the wrapped potato 4 - 6 minutes, or until it is soft to the touch & cooked through. Remove from oven, cool slightly, peel & mash. Measure correct amount needed for bread & reserve the rest for another use.
  2. In a small bowl, combine water, milk, sugar & yeast . Allow to sit until yeast is frothy.
  3. In another bowl, whisk together flour & salt.
  4. In a large bowl, combine sweet potato, butter, black pepper, cumin, coriander, thyme & sage. Taste & adjust seasonings if desired. Add yeast & flour mixtures. Combine well but don't overmix.
  5. Turn dough out onto a lightly floured surface & knead until dough is smooth & elastic. Place dough in a lightly oiled bowl, cover with plastic wrap, & set in a draft free place until doubled in bulk.
  6. Turn the dough out onto a flat work surface lightly dusted with flour. Leave to rest about 10 minutes. Grease a 9 x 5-inch loaf pan. Flatten, shape into a loaf & set inside of pan. Cover loosely with plastic wrap & set aside to rise.
  7. Preheat oven to 375 F. When dough is about an inch over the top of pan, place in oven & bake about 45 minutes, rotating pan about half way through baking time. Remove from oven & allow to cool completely before slicing. It is a good idea to make bread the day before you want to serve it.
Additional Preparation
  1. Preheat oven to 350 F. Place cherry tomatoes in an oven proof dish. Drizzle with 1 Tbsp olive oil & roast for about 15 minutes.
  2. Cut avocados in half & peel off skin. Lay one half of the avocado, cut side down, & slice the avocado thinly. Fan out avocado slices so that they form a long line with the slices overlapping each other. Starting from one end, curl avocado slices toward center. Continue curling the avocado slices until you have a 'rose'. Repeat with remaining 3 halves.
  3. Heat a griddle to 350 F. Slice sweet potato bread to your desired thickness. Lightly butter bread slices on both sides. When grill is heated, grill bread on both sides. Place on serving plates, cover & keep warm.
  4. Bring some water to a boil then poach the eggs for about 2 minutes. Drain.
  5. Top grilled savory bread with avocado roses, poached eggs & roasted cherry tomatoes. Sprinkle with red pepper flakes, salt & pepper.
Recipe Notes
  • This dough is very soft so it is a bit tricky to work with. I would imagine if you prefer it to be firmer you could you less yeast.¬†
  • When working with it , I used a buttered spatula.

Balsamic Glazed Fig & Pork Kabobs

Thirty or more years ago, balsamic vinegar was relatively unknown outside of Italy. Due to our exposure to gourmet food magazines, television cooking shows and celebrity chefs, there is hardly a household without a bottle in its pantry these days.

Balsamic vinegar actually derives its name from the word ‘balm’, which refers to an aromatic resin or odor, as well as a substance that soothes, relieves and heals.

For hundreds of years, wealthy Italian families have made balsamic vinegar for their own consumption, nurturing their supplies over the years. Passed on from generation to generation, gifting small amounts to treasured friends and honored guests and perhaps even bequeathing some to a daughter as part of her ‘dowry’. Balsamic vinegar came to be considered a symbol of peace.

In about 1980, the popularity of balsamic vinegar soared due to Italian chefs discovering how intense flavors complemented modern Mediterranean cuisine. Local families couldn’t gear up production to meet the new demand. New producers developed imitation versions, consequently many of us have yet to taste truly authentic balsamic vinegar or ‘Aceto Balsamico Tradizionale’, as its known in Italian.

Print Recipe
Balsamic Glazed Fig & Pork Kabobs
Instructions
  1. Cut pork into 1-inch cubes. Combine next seven ingredients; place pork cubes in a plastic bag. Toss to coat well; refrigerate until ready to grill. In a small dish, make a glaze by whisking together vinegar, honey, mustard & oil. Set aside.
  2. On water-soaked wooden skewers, thread pork cubes & figs. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, about 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze.
  3. Let skewers stand 5 minutes; add a tomato to each. Transfer to serving platter & sprinkle lightly with Gorgonzola & basil. Serve some of your Blueberry & Blackberry Rustic Tart for dessert.