Sweet Potato “Toasts” with Smashed Avocado, Bacon & Fried Eggs

Ingredients:
1 Medium Sweet Potato, scrubbed
Extra Virgin Olive Oil
Cayenne Pepper (Optional)
2 Avocados
Crushed Red Pepper
6 Slices Paleo Bacon
6 Large Eggs
4 tbsp. Ghee (2 tbsp. per batch of eggs)
Salt & Pepper

Instructions:

Time To Get Toasty:
1.    Preheat oven to 400 degrees
2.    Line a baking sheet with parchment paper
3.    Cut your sweet potatoes in ¼” thick slices
4.    Coat sweet potatoes with extra virgin olive oil
5.    Sprinkle with salt and a pinch of cayenne pepper (optional)
6.    Bake for 30 minutes, flipping half way through
7.    Remove from oven and set aside

Crisp Up That Bacon:
1.    Place your pieces of bacon in cold pan, work in batches if you have to
2.    Cook bacon over low heat, flipping the pieces over when they start to curl
3.    Keep flipping bacon periodically until it’s done to your desired crispiness
4.    Place on a paper towel lined plate, and set aside
5.    Between batches, pour off excess bacon grease from the pan

You Came To Smash:
1.    Cut avocado in half
2.    Scoop out contents into a bowl, discarding the pit
3.    Smash with a fork
4.    Season with salt and black pepper

Some Assembly Required:
1.    Lay your sweet potato toasts out on a serving dish
2.    Top each with smashed avocado
3.    Sprinkle each slice with crushed red pepper
4.    Top with one slice of bacon, cut in half

Fry Your Eggs: 
* I like my eggs sunny side up, but please prepare your eggs how you’d like
1.    Crack your eggs into ramekins
2.    Place large non-stick skillet over medium heat
3.    Add the ghee, and evenly coat the surface of the pan
4.    Add your eggs into the pan (I worked in batches of three)
5.    No do not touch your egg, let it cook for a few minutes until the whites set
6.    Now, loosely cover your pan and lower your heat. The steam is going to finish setting your eggs
7.    Check them in 3-4 minutes
8.    As your eggs are done, slide on top of the bacon