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Bariatric Sweet Potato Toast with Spinach & Poached Eggs

Bariatric Sweet Potato Toast with Spinach & Poached Eggs Recipe

Allan
This Bariatric Sweet Potato Toast with Spinach & Poached Eggs is the perfect balance of protein, fiber, and comfort. It’s bariatric-friendly, naturally gluten-free, and feels like a café-worthy breakfast right at home. Simple, nourishing, and customizable, it’s a recipe that works for every stage of your journey.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Brunch
Cuisine Bariatric, Healthy
Servings 2
Calories 210 kcal

Ingredients
  

  • 1 medium sweet potato
  • 2 large eggs
  • 1 cup fresh spinach
  • 1 tsp olive oil
  • Salt & pepper to taste

Instructions
 

  • Preheat oven to 400°F. Slice sweet potato into ½-inch slices. Roast 20–25 minutes, flipping halfway.
  • In a skillet, sauté spinach in olive oil until just wilted.
  • Poach eggs in simmering water for 3–4 minutes. Remove with slotted spoon.
  • Assemble: top sweet potato slices with spinach and poached eggs. Season as desired.