Loaded Sweet Potato Breakfast “Toasts”
For this recipe, I’ve swapped out my usual beloved toasted bread for autumnal slabs of roasted sweet potato and topped them with twists on all the goodies from a big savory breakfast.
roasted sweet potato slices: These serve as the main carb here, and the vehicle for transporting all the other delicious toppings to your main face hole. Sweet potatoes have that subtle natural sweetness that is in all good fall recipes. Roasting them turns them into soft comfort food, yet they stay sturdy enough to act as “toasts”.
crispy prosciutto: Crisping up the prosciutto on the same sheet pan while you’re roasting the sweet potatoes turns them into these super savory chips that are like a dainty version of bacon.
cheddarized scrambled eggs: This is what I call my favorite way to make scrambled eggs. They’re based off Gordon Ramsey’s low and slow method but at the very end before the eggs are fully cooked, some sharp cheddar gets folded in so there’s also gooey, melty cheesiness in the mix.
crème fraîche: Inspired by the sour cream that tops a perfect loaded baked potato, I finished these off with a dollop of crème fraîche to pull everything together before sprinkling on a little bit of fresh thyme and microgreens for freshness, and some smoky paprika.
Click here to get the recipe on the Pete and Gerry’s site!
Thank you so much to Pete and Gerry’s for sponsoring this recipe!