Sweet Potato Toast with Guac, Teriyaki Mushrooms & Poached Egg by Tanerxaydin

Ingredients

• 1 medium sweet potato, scrubbed and sliced into 1/4-inch thick rounds
• 1 ripe avocado
• 1 tsp lime juice
• 1/4 tsp salt, divided
• 1/8 tsp black pepper, divided
• 150 g (5 oz) mixed mushrooms (oyster, shiitake, cremini), sliced
• 1 tbsp olive oil
• 2 tbsp teriyaki sauce
• 2 large eggs
• 1 tsp white vinegar (for poaching water)

Instructions

1. Preheat oven to 200°C (400°F). Arrange sweet potato slices on a baking sheet and bake for 15-20 minutes, flipping halfway, until tender and slightly golden.
2. While sweet potatoes bake, prepare the avocado. In a small bowl, mash the ripe avocado with lime juice, 1/8 tsp salt, and 1/16 tsp black pepper until creamy.
3. Heat olive oil in a non-stick pan over medium-high heat. Add the sliced mixed mushrooms and sauté for 5-7 minutes, stirring occasionally, until softened and browned. Stir in the teriyaki sauce and cook for another 1-2 minutes until the mushrooms are well glazed.
4. Fill a small saucepan with water and bring to a gentle simmer. Add white vinegar. Carefully crack each egg into a small ramekin, then gently slide them into the simmering water. Poach for 3-4 minutes until the whites are set and the yolk is still runny.
5. To assemble, top each soft-baked sweet potato slice with a generous dollop of mashed avocado, followed by the teriyaki-glazed mushrooms, and finally, a perfectly poached egg. Season with additional salt and pepper to taste before serving.