Bacon, egg and cheese sweet potato toast
reduced-fat 15% cheddar cheese
¼ cup(s), grated, (30g), grated
¼ tsp, Mexican variety
orange sweet potato (kumara)
120 g, cut into two 1cm thick slices
40 g, (use 2 x 25g slice), fat trimmed
2 medium, lightly beaten
2 x 3 second spray(s)
- Combine cheese and chilli in a small bowl. Lightly spray sweet potato slices with oil and season with salt. Toast on highest setting of toaster or toaster oven 2-3 times, until potatoes are lightly browned and fork tender (flip slices each time for even toasting).
- Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over high heat. Cook bacon for 2 minutes each side. Set aside and finely chop. Cook eggs in same pan for 2-3 minutes or until cooked.
- Sprinkle hot sweet potato slices with cheese mixture. Top with egg and bacon to serve.