Sweet Potato Breakfast Toast | Slimming & Weight Watchers Friendly
Sweet potato makes a great alternative for toast in this filling, nutritious breakfast. Topped with bacon, eggs, juicy tomatoes and mushrooms, it's a fresh, delicious way to serve up all the familiar fry-up flavours you love. It's a must-try with your favourite sauce and a cuppa!
Servings 1
Calories 314kcal
Equipment
- grill pan and rack
- small frying pan
- Small saucepan
- small bowl
Ingredients
- 1 large slice of sweet potato skin left on, 1cm thick (approx. 100g)
- 4 button mushrooms sliced
- 1 bacon medallion
- 2 cherry tomatoes halved
- 2 medium eggs beaten with a fork
- 1 tbsp cold water
- salt and black pepper to taste
- low-calorie cooking spray
Instructions
- Preheat the grill on a medium setting.
- Spray both sides of the sweet potato slice with low-calorie cooking spray and season well with salt and black pepper. Place on the grill pan rack and place under the preheated grill. Grill for 4-5 minutes on each side, or until soft inside and browning in places. Set aside and keep warm.
- Spray a small frying pan with low-calorie cooking spray and place over a medium heat. Add the mushrooms and fry for 1 minute until softening.
- Add the bacon and tomatoes to the frying pan and fry for 1 minute on each side, or until the bacon is cooked, the tomatoes have softened and the mushrooms are a little golden around the edges. Set aside and keep warm while you make the scrambled eggs.
- In a small bowl, mix the beaten eggs with the water and season with salt and black pepper. Spray a small saucepan with low-calorie cooking spray and place over a medium heat. Add the egg mixture and cook gently for about 2-3 minutes, stirring, until lightly scrambled.
- Place the toasted sweet potato slice on a plate and top with the slice of bacon. Add the scrambled egg, mushrooms and tomatoes and serve at once.
Video
Nutrition
Calories: 314kcal | Carbohydrates: 24g | Protein: 24g | Fat: 13g | Saturated Fat: 3.9g | Sodium: 2700mg | Fiber: 2.8g | Sugar: 7g
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