Egg and Avocado on Mashed Sweet Potato

Spring is about to emerge in New England. It’s early this year lucky for me. As the daffodils sprout, I get the urge to clean. The first place I start is my closet as I consider what to wear when leggings and sweaters are replaced with ankle length pants and cotton tops. I gasped when I realized my Spring and Summer clothing is a bit snug.

I raised the red flag and have vowed to count the calories and increase my activity even though I already go to the gym twice per week. For the next three months, I will be posting healthy recipes for one, plus some ideas for living a healthy lifestyle.

This recipe is a good way to start. It was delicious, easy to prepare and contained 212 calories. My daily goal is to consume a good balance of carbs, fat and protein with a focus upon eating a variety of fresh vegetable and eat healthy proteins. Water is a must, alcohol is a bust.


  • Three slices avocado

  • 1 whole egg

  • 1/2 sweet potato, baked

  • Cilantro for garnish

  • 1 teaspoon olive oil

  • Salt and pepper to taste


  • Remove skin from sweet potato, heat in microwave for 1 minute, mash.
  • Add olive oil to saute pan, scramble egg and cook for 1 minute on each side.
  • Place the cooked egg on top of the mashed sweet potato, followed by the avocado slices.
  • Garnish with minced cilantro along with salt and pepper to taste.