- 2 x 5mm-thick slices of sweet potato
- 1/4 avocado
- 1 tablespoon fresh ricotta
- 1 teaspoon fresh lemon juice
- Pinch of dried chilli flakes
- 20 grams of baby spinach
- 1 egg, poached, to serve
1. Place sweet potato slices in a toaster and toast until golden and tender.
2. Mash avocado and ricotta together in a small bowl. Stir through lemon juice and chilli flakes.
3. Spread avocado mixture over toasted sweet potato. Top with spinach and a poached egg.