Instructions

1. Heat oven to 425 degrees.
2. Brush both sides of sweet potato slices with 1 tablespoon of the olive oil; place on ungreased large cookie sheet.
3. Bake 15 to 20 minutes, turning once, until golden brown. Transfer to cooling rack.
4. Meanwhile, in medium bowl, mash avocado with lemon juice and 1/4 teaspoon of the salt. Set aside.
5. Heat remaining 1 tablespoon oil in 10-inch skillet over medium heat.
6. Break egg into custard cup; carefully slide into skillet from custard cup. Repeat with other egg.
7. Immediately reduce heat to low. Season eggs with remaining 1/4 teaspoon salt; cook 4 to 5 minutes, spooning oil over eggs, until yolks are set.
8. In medium bowl, toss arugula and cherry tomatoes with Annie’s Organic Balsamic Vinaigrette.
9. Divide sweet potato slices among two serving plates; top each with avocado mixture, pumpkin seeds, arugula mixture and egg.

Category

Breakfast

Related

All General Mills Recipes