Sweet Potato Toast with Bacon, Egg and Cheese
- Level: Easy
- Yield: 6 toasts
-
- Nutritional Analysis
- Per Serving
- Calories
- 180
- Total Fat
- 12 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 140 milligrams
- Sodium
- 260 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 1 grams
- Protein
- 8 grams
- Sugar
- 2 grams
- Total: 25 min
- Active: 20 min
Ingredients
2 medium sweet potatoes (about 1 pound total)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 slices bacon, cut into 1/2-inch thick pieces
4 large eggs, whisked
2 ounces grated or thinly sliced sharp Cheddar (about 1/2 cup grated)
Directions
- Preheat the oven to 450 degrees F.
- 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. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. 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. Remove the sweet potato toasts to 2 plates.
- Meanwhile, heat a medium nonstick skillet over medium heat. Cook the bacon, stirring occasionally, until crisp and browned, 8 minutes. Remove to a paper towel. Reserve the pan, and discard all but 1 tablespoon of the bacon fat.
- Sprinkle the eggs with 1/4 teaspoon salt. Add the eggs to the pan, then immediately lower the heat and cook, stirring once and swirling the pan to cover with the egg. Let cook untouched, 1 minute, then lightly lift the eggs and swirl uncooked egg around the pan and let cook, 1 minute more. 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. Sprinkle the bacon on top of the cheese. Transfer the eggs to a cutting board and cut into 6 pieces. Divide the eggs among the toasts and top with a couple grinds of pepper. Serve immediately.
Cook’s Note
You can make the toasts in advance and refrigerate them in an airtight container up to 4 days. Reheat in a toaster until warmed through.