Sweet Potato Toast with Guac, Ribeye & Poached Egg by Tanerxaydin

Ingredients

• 1 large sweet potato, peeled and sliced into 1/4-inch thick rounds
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper, divided
• 1 avocado, ripe
• 1 tbsp lime juice
• 8 oz (225g) ribeye steak, trimmed
• 2 large eggs
• 1 tbsp white vinegar

Instructions

1. Preheat oven to 400°F (200°C). Arrange sweet potato slices on a baking sheet, toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bake for 15-20 minutes, flipping halfway, until tender and slightly golden.
2. While sweet potatoes bake, prepare the guacamole. In a small bowl, mash the ripe avocado with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 tablespoon lime juice until creamy. Set aside.
3. Season the ribeye steak with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat a skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare, or until desired doneness. Remove from skillet, let rest for 5 minutes, then slice into thin strips.
4. Fill a medium pot with water and bring to a gentle simmer. Add 1 tablespoon white vinegar and a pinch of salt. Crack each egg into a separate small bowl. Gently slide eggs into the simmering water, poaching for 3-4 minutes until whites are set and yolks are still runny.
5. Carefully remove poached eggs with a slotted spoon. To assemble, spread a generous amount of guacamole over each sweet potato toast slice, top with ribeye strips, and finish with a perfectly poached egg.