Most weekends I only eat two meals: a big brunch (breakfast or lunch centric) and then dinner. We sleep in and then go directly to our weekend workouts. By the time we are both home, it's almost noon and we are hungry which means a big meal that keeps us full until dinner. This toast (plus extra arugula and maybe an over-easy egg) is an example of a filling brunch option.

Don’t think fun breakfast options are only for the weekend! With a little forethought (see the tips below the recipe), it can also be a weekday delight.

Sweet Potato Sourdough Toast

Serves 2

4 slices sourdough bread
1 small sweet potato (or half of a large one)
2 links Fig & Feta Gilberts Sausage (or other chicken sausage)
3 TBS Olive Oil
3 TBS Water
2 TBS Tahini
1/2 tsp salt
Arugula to top
Additional feta to top (optional)
Optional egg topping

Cube the sweet potato and roast in the oven at 400 until soft and lightly browned. (or steam in microwave for faster result)
Add sweet potato to a food processor with tahini, olive oil, salt and water. Blend until smooth
Slice the chicken sausage
Toast the sourdough lightly (until warm and starting to firm but not brown)
Smear each slice of bread with sweet potato mixture
Add chicken sausage to each piece
Finish toasting the bread in toaster oven or the actual oven until bread is fully toasted and all toppings are warm
Add arugula and additional feta before enjoying

Prep in Advance

The sweet potato mixture can be made in advance or in bulk and kept in the fridge until ready to use (keeps ~ 1 week)
Slice the chicken sausage and bread the night before.