Eggs with Hummus on Sweet Potato Rounds
The perfect snack doesn't exist - oh wait! It's our sweet potato toast topped with hard boiled eggs, perfect to keep you full until your next meal!
- Serves:
- 4
- Prep Time:
- 10 min
- Cook Time:
- 30 min
Ingredients
Nutrition Facts
- Calories
- 214
- Fat
- 13 g
- Saturated Fat
- 2.5 g
- Trans Fat
- 0 g
- Carbohydrate
- 16 g
- Fibre
- 3 g
- Sugars
- 4 g
- Protein
- 9 g
- Sodium
- 379 mg
- 2 medium sweet potatoes
- Olive oil
- Salt and pepper, to taste
- ½ cup ( 125 mL ) hummus
- 1 lemon, halved
- 4 hard-boiled eggs, peeled and sliced
- Chopped fresh parsley
Instructions
-
Preheat oven to 350°F (180°C).
-
Slice sweet potatoes into ½ inch (1.5 cm) thick rounds and place on a cookie sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake until tender, 30 to 35 minutes.
-
Place hummus in a small mixing bowl. Add 4 slices of cooked sweet potato; mash into hummus until smooth. Season with a little lemon juice.
-
Schmear remaining cooled sweet potato slices with hummus mixture. Top each with slices of egg.
-
Garnish with parsley and a little spritz of lemon juice and serve.