Bacon Eggs Sweet Potato Toast Recipe By Tasty Recipes

SWEET POTATO TOAST WITH BACON, EGG AND CHEESE

Steps:

• 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.

FRIED EGG & BEANS SWEET POTATO TOAST RECIPE BY TASTY

Steps:

• Cut sweet potato into thin slices, about ¼ inch (6 mm) thick.
• Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
• Remove from toaster and let cool enough to handle.
• Heat refried black beans.
• Spread the beans evenly across sweet potato toast, followed by the salsa.
• Top with a fried egg. Garnish with cilantro.
• Enjoy!

SWEET POTATO AVOCADO TOAST RECIPE BY TASTY

Steps:

• Slice sweet potato lengthwise into ¼-inch (6 mm) thick slices.
• Place slices in toaster on high for about 5 minutes, or until cooked through. (You may need to toast them several times depending on the strength your toaster settings)
• While the sweet potato is toasting, mash the avocado in a bowl. Add garlic and tomatoes. Stir to combine.
• Top your sweet potato toasts with the mashed avocado mixture and garnish with crumbled bacon and feta.
• Serve immediately.
• Enjoy!

BACON & EGGS SWEET POTATO TOAST RECIPE BY TASTY

Steps:

• Cut sweet potato into thin slices, about ¼ inch (6 mm) thick.
• Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
• Remove from toaster and let cool enough to handle.
• Scramble eggs with salt and pepper.
• Place two slices of cooked bacon on the sweet potato toast. Top with scrambled eggs.
• Garnish with green onion.
• Enjoy!

BACON, EGG, AND CHEESE SWEET POTATO TOAST

Steps:

• Spray sweet potato slices lightly with cooking spray; season with salt. Toast on highest setting in toaster or toaster oven 2-3 times, until potatoes are lightly browned and fork tender (flip slices each time for even toasting).
• While potatoes are toasting, coat a nonstick skillet with cooking spray; cook eggs sunny-side up.
• To serve, top each sweet potato slice with 1 Tbsp cheddar, 1 slice crumbled bacon, 1 egg and 1 Tbsp scallion; serve immediately.

EGGS WITH HASH BROWNS, BACON AND RYE TOAST

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with a rack.
• Place the bacon on the prepared sheet pan and bake until crispy, 20 minutes. Drain on a paper towel-lined plate and keep warm. Reserve some of the fat for the potatoes.
• While the bacon cooks, fill a medium saucepan with cold water. Add the potatoes and generously season with salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork tender, about 10 minutes. Drain and set aside.
• Add the olive oil to a large saute pan and heat over medium-high heat. Add the onions and salt to taste and saute until soft and translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add about 1 tablespoon of the reserved bacon fat, the cherry peppers and cooked potatoes and toss to combine. Season to taste with salt and toss in the chives. Keep the hash browns warm.
• Bring a low shallow pot of water to a simmer. Set up a small ice bath and set aside. Add the vinegar to the simmering water and reduce the heat until the water is just below a simmer and there are barely any bubbles. Crack and gently drop each egg into the water. Cook for 3 to 4 minutes, then transfer to the ice bath with a slotted spoon. When ready to serve, dip the eggs back into the warm water for 5 to 10 seconds, remove with a slotted spoon and gently dab on a paper towel to remove any excess water. (Alternatively, serve the eggs right away.)
• Toast the bread in a toaster, then spread with butter. Plate with the eggs, bacon and hash browns. Enjoy!