A nutrient-dense breakfast that's easy to put together and will jump-start your day the right way.
Wash sweet potatoes. Dry thoroughly. Slice length-wise and at ends to fit toaster. Poke holes into sweet potato and place into toaster. Toast on high until sweet potato is browned on the outside and tender in the center.
Wash radishes and dry. Slice thinly into about 1/4" thickness.
In medium saucepan over medium heat, combine vinegar, sugar, honey, peppercorns, and salt. Heat until all ingredients are dissolved. Remove from heat and add lime juice.
Place radishes, garlic, shallot, and jalapeno in a jar and pour liquid mixture over the top. Cover, let cool, and refrigerate for at least 4 hours.
Boil, peel, and slice eggs. Mash avocados until smooth in texture in separate bowl. Add salt, black pepper, celery, shallots, mayonnaise, and mustard. Mix together until well incorporated. Add sliced eggs and mix gently together. Refrigerate until ready to serve.