Sweet Potato Toast with Smoked Salmon & Poached Eggs

“Why don’t they call Sweet Potato Toast ‘Sweet Potatoast’?” -My Husband

This might be our hundredth post about sweet potato toast… but I just can’t help it! I am obsessed. I am also obsessed with saying, “I am obsessed” even though it’s probably more annoying of a phrase than “on fleek” or whatever those crazy millennials are saying nowadays (oh wait, I’m one of those millennials).
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Anyway, let’s talk about sweet potato toast. Again. It’s so wonderful and easy and healthy and there are endless toppings to choose from. It’s everything. (That’s another millennial phrase, isn’t it? Well, sorry not sorry. OK, someone stop me please.)
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Today I went with smoked salmon and poached eggs. I buy the pre-sliced sweet potatoes at Earth Fare (which saves so much time) bake them for 20 minutes at 400°, flipping them over halfway through. Then, I store them in the fridge for the week and plop them in for one round in the toaster when I want one.
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For the poached eggs, I bring some water to a boil, then turn it down to a low boil, crack the egg into a measuring cup, give the water a little swirl, and then carefully lower the egg into the water, and let cook for 3-4 minutes. I place them on a paper towel and pat them dry before placing on the toast. This method has worked for me… what’s yours? Also, if you make any sweet potato toast this weekend, tag us and show us what toppings you went for!