Now this is what I call breakfast! Packed with protein and veg. Sweet potato toast – just genius! Don’t eat bacon then try smoked salmon. Don’t eat smoked salmon then mushrooms are the answer!

Recipe: Sweet Potato Toast, Eggs, Tomatoes, Bacon and Spinach

Sweet Potato Toast, Eggs, Tomatoes, Bacon and Spinach Breakfast

Sweet potato toast cooked breakfast

By eatrealandheal Published: September 18, 2015

  • Yield: 2 Servings
  • Prep: 5 mins
  • Cook: 30 mins
  • Ready In: 35 mins

Great for Breakfast, Brunch or even Lunch or Dinner. Use slices of roasted sweet potato instead of toast as the basis for your Saturday morning cooked breakfast. If you are vegetarian then you can ditch the bacon and maybe add some lentils, chickpeas or even a portion of quinoa or half an avocado. Ingredients are designed for two but just scale them up or down depending on how many you are cooking for.

Ingredients

Instructions

  1. Get out your equipment: Chopping Board, Knife, Baking sheet with parchment paper, Measuring Jug, Fork, Saucepan, Wooden Spoon
  2. Preheat oven to 200 degrees C
  3. Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices about half a cm thick
  4. Lightly oil both sides of the sweet potato slices, place on parchment paper on a baking sheet
  5. Quarter the tomatoes and add to the baking sheet, grind a little salt on them
  6. Put baking sheet into the oven and set the oven timer for 20 minutes
  7. While the sweet potato and tomatoes are baking, break the eggs into the measuring jug and whisk up with the fork
  8. When the timer goes off add the bacon to the baking sheet and put it back into the oven. If your sweet potato looks like it is already done enough you can remove it and keep it warm. Leave until the bacon is cooked – about 5 minutes or so and take out of the oven and turn the oven off
  9. Assemble the sweet potato, bacon and tomatoes on two plates and put back into the oven which you have switched on to keep warm in the residual heat
  10. Put a saucepan onto the heat (preferably non-stick) and add a knob of butter. When the butter has melted, add the egg and keep stirring with your wooden spoon. Turn the heat down and the heat in the pan will cook the eggs. Just before they look like they are done enough for you, take the pan off the heat as they will keep cooking
  11. Remove the plates from the oven, top with the scrambled egg and handful of spinach or basil and enjoy
  12. You can poach eggs rather than scrambling - bring a pot of water to a simmer. Crack eggs individually into a cup then pour gently into the water and poach the eggs for 3-4 minutes and remove with a slotted spoon
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