I LOVE this recipe! I know sweet potatoes aren't keto-friendly, BUT it's just a small slice of "toast" and gives it a lot of flavor. I've done this with bacon (both regular and turkey bacon) instead of smoked salmon and it's even better with an extra crunch. https://downshiftology.com/recipes/sweet-potato-toast/

INGREDIENTS
1 sweet potato
1-2 avocados, peeled and sliced
1 cucumber, peeled and sliced
1 4-6oz package smoked salmon (OR bacon -I've used bacon and loved it)
1 tbsp coconut oil
salt and pepper
Rosemary

1 sweet potato 1 -2 avocados, peeled and sliced 1 cucumber, peeled and sliced 1 4-6oz package smoked salmon (OR bacon -I've used bacon and loved it) 1 tbsp coconut oil

INSTRUCTIONS
Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a sharp knife or mandoline.
If using a toaster, place the sweet potato slices in the toaster and toast several times, or until cooked through.
If using the oven, preheat the oven to 400 degrees fahrenheit. Lightly oil both sides of the sweet potato slices, then place them on parchment paper on a baking sheet.
Bake for 30 minutes or until slightly toasted.

While the potato is baking, bring a pot of water (with a sprinkle of salt and splash of vinegar) to a simmer. Crack and poach the eggs for 3-4 minutes (I usually stir the egg constantly once cracked so forms a perfectly poached egg). Remove the eggs from the pot and place in a bowl of room temperature water (while the potato is still baking).

Once the potato has cooked, add to a plate and top with sliced avocado, cucumber, smoked salmon (or bacon) and a poached egg.