Sweet potato toast with scrambled eggs, bacon, and cheese

Ingredients:

• 2 medium sweet potatoes (about 450g total)
• 1 tbsp extra-virgin olive oil
• 2 strips bacon, cut into 1cm pieces.
• 4 large eggs, beaten
• 60 g grated (about 0.5 cup) or thinly sliced ​​sharp cheddar

Preparation:

1. Preheat oven to 230°C.
2. Trim the 4 long sides of each sweet potato so they are rectangular and lay flat on the cutting board. Slice lengthwise into 1-cm-thick strips, approximately 5 x 12 cm (you should have 3 strips per sweet potato). In a medium bowl, combine the sweet potatoes, olive oil, and a pinch of salt and toss gently to coat.
3. Place the sweet potatoes on a baking sheet and bake, turning once, until golden brown and tender when pierced with a knife, about 15 minutes. Divide the sweet potato toasts among 2 plates.
4. Meanwhile, heat a medium nonstick skillet over medium heat. Cook the bacon, stirring occasionally, until crisp, 8 minutes. Transfer to a paper towel. Set the skillet aside, reserving about 1 tablespoon of the rendered fat (drain the rest).
5. Sprinkle the eggs with 1/4 teaspoon of salt. Add the eggs to the skillet, then immediately reduce the heat and cook, swirling the pan to coat the bottom with the egg. Cook without stirring for 1 minute, then lift the eggs slightly to allow the uncooked part to drip to the bottom and cook for another minute. Sprinkle the eggs with cheese, then cover and cook until the eggs are set and the cheese is melted, 30 seconds to 1 minute. Sprinkle with bacon.
6. Transfer the eggs to a cutting board and cut into 6 pieces. Arrange the eggs on the toast and sprinkle with a couple of pinches of black pepper. Serve immediately.