Sweet Potato Toast-Eggs & Bacon
Since going gluten free I've been experimenting with food a little more. Trying to find some adequate substitutions for things that I used to love. When I came across a few pins on Pinterest about sweet potato toast and my interest was peeked! I make a great sweet potato hash for big breakfasts already, you can check that out here, so I thought I would make another breakfast version for my first attempt of sweet potato toast.
You will need:
- 1-2 sweet potatoes
- scrambled eggs
- shredded cheese
- salt, pepper and other seasonings of your choice
- other toppings you like (we used sliced tomato)
- olive oil/butter/coconut oil/ghee (you pick!)
Start by pre-heating the oven to 400 degrees
Slice your potato into 1/4 inch slices. Too thick and they will take forever to cook and too thin they will burn.
Brush each side of the sweet potato with olive oil or coconut oil or butter/ghee...and then season with salt & pepper
I use a silicone non-stick sheet on my baking sheet, but if you don't have one of those, you can spray with a non-stick spray or use parchment paper. Place your slices of sweet potato on the tray and put in the center of the oven. Bake for 15-20 min, depending on your oven. Check the slices, they should be a bit soft, but not squishy.
While the potatoes are toasting in the oven, make the eggs and bacon. Everyone has their favorite way to make eggs, so go with that! I used scrambled eggs on mine, but a fried of poached egg would work just as well! Especially if you are craving that runny yolk!
Once the potatoes are done, let cool slightly, and then top with eggs, bacon, tomato, cheese and more salt and pepper. ENJOY!
Now that you have the basics down, experiment with more toppings! And share them with me please, I always love new ideas!