This idea came to me as I was wracking my brain trying to think of higher protein breakfast ideas. I use sweet potato slices as toast in this recipe to add more nutrients and satiety, and sub yogurt for mayo to make this recipe healthier. This recipe is perfect for your luteal phase, it's blood sugar balancing, and super easy to make!
Ingredients:
Makes 2 servings
- 6 eggs
- 1 sweet potato
- 1/4 c coconut yogurt
- 1 tbsp Dijon mustard
- salt
- pepper
- olive oil
- paprika
- chives
Directions:
- Boil the eggs for 10 minutes. Transfer to an ice bath immediately to stop the cooking.
- While the eggs boil, slice your sweet potato into 1/2 inch slices. Coat with oil and season with salt and pepper. Air fry at 400 for 12 minutes, or toast in a toaster until tender.
- Chop the eggs into small chunks using a knife or egg slicer. Add the eggs to a large bowl along with the yogurt, mustard, and a generous pinch of salt and pepper. Use a spoon to combine everything together.
- To serve, divide the deviled egg mixture into 2 servings. Add half of one serving to one sweet potato toast, and the other half to the second slice. Top with a sprinkle of paprika, chives, and anything else you'd like.
This recipe is great for meal prep as well- you can make enough for up to 4 days. Or, you could just boil a bunch of eggs and make fresh. Boiled eggs can last in the fridge for up to 7 days. I also love adding some hot sauce to my deviled egg toast for a little kick. Enjoy! 🫶