2 to 3 large sweet potatoes
#1
Ricotta
Honey
Pear, thinly sliced
Pistachios, roasted and roughly chopped
#2
Fresh mozzarella, sliced
Olive oil
Sun-dried tomatoes, roughly chopped
Chives, thinly sliced
#3
Avocado, sliced
Sardines, butterflied
Fresh basil, finely chopped
#4
Asparagus, trimmed and roasted in oven
Whole-grain mustard
Sour cream
Egg
Carefully slice a large sweet potato lengthwise to 1/4 inch thick.
Place in toaster oven as if a slice of bread. Depending on your toaster, you might need to toast the sweet potato three to six times before it cooks completely and is tender. This is your base and acts as regular toast.
1: Spread 4 to 6 tablespoons ricotta (however much you like). Layer on pears, drizzle with honey, then top with pistachios.
2: Layer on fresh mozzarella and drizzle with olive oil. Top with sun-dried tomatoes and sprinkle with chives.
3: Top with avocado, sardines and basil.
4. Arrange asparagus on top. Mix 2 tablespoons each mustard and sour cream. Drizzle on asparagus. Cook egg according to personal preference and then place on top. Drizzle with more sauce if desired.