Bacon, Egg And Cheese On Sweet Potato Toast
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
61
Spice
62
Sweetness
50
Sourness
48
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil4 large
Egg (whisked)Directions:
1
Preheat the oven to 450 degrees F
2
Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board
3
Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato)
4
Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat
5
Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes
6
Remove the sweet potato toasts to 2 plates
7
Meanwhile, heat a medium nonstick skillet over medium heat
8
Cook the bacon, stirring occasionally, until crisp and browned, 8 minutes
9
Remove to a paper towel
10
Reserve the pan, and discard all but 1 tablespoon of the bacon fat
11
Sprinkle the eggs with 1/4 teaspoon salt
12
Add the eggs to the pan, then immediately lower the heat and cook, stirring once and swirling the pan to cover with the egg
13
Let cook untouched, 1 minute, then lightly lift the eggs and swirl uncooked egg around the pan and let cook, 1 minute more
14
Sprinkle the cheese over the eggs, then cover and cook until the eggs are just set and cheese is melted, 30 seconds to 1 minute
15
Sprinkle the bacon on top of the cheese
16
Transfer the eggs to a cutting board and cut into 6 pieces
17
Divide the eggs among the toasts and top with a couple grinds of pepper
18
Serve immediately