Avocado Sweet Potato "Toast" with an Egg

Time: 40 minutes
1 large sweet potato
1 tbsp olive oil/ coconut oil
salt and pepper
1/4 tsp of crushed dry oregano or rosemary (optional)
2 hard or soft boiled eggs
1 large avocado
a squeeze of fresh lemon juice
1/2 tbsp sesame seeds (optional)
pinch of chili powder (optional)

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Preheat your oven to 375 F and line a baking sheet with parchment paper. Slice your sweet potato in half (vertically) and then slice each half lengthwise once or twice more depending on how thick the potato is. Brush oil on both sides of potato slices. Bake for about 20-30 minutes.

While potato bakes, boil eggs.
In a bowl, mash avocado with fork and add lemon, sea salt and black pepper. Layer potato slices with avocado, and egg slices. Finish by sprinkling sesame seeds and chili powder.
Adapted from thedishonhealthy.com

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Leek and Tomato Gratin

Time: 1 hour 10 minutes
1 pound leeks, preferably slender
1/2 pound tomatoes
1/8 cup olive oil
Salt and pepper
Grated Parmesan, optional
Chopped parsley, optional

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Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they’re fat, quarter them the long way. Chop the tomatoes and put them in a dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper.

Bake, checking and stirring occasionally, until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.
Adapted from cooking.nytimes.com