Ingredients :
- 8 ounces bacon finely chopped
- 1 medium onion diced
- 1 medium red bell pepper stemmed, seeded, and diced
- 2 pounds sweet potatoes peeled and chopped into 1-inch cubes
- 1 teaspoon chopped fresh thyme
- Salt and freshly ground black pepper
- 1 loaf crusty bread or challah sliced into 8 slices
- 4 tablespoons butter softened
- 8 large eggs
Directions :
- In a large skillet over medium heat, fry bacon until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a napkin-lined plate. Leave bacon fat in the skillet (or reserve a few tablespoons for cooking eggs if desired).
- Add onion and red pepper. Cook until softened, stirring occasionally, about 5 minutes.
- Stir in sweet potatoes, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and cook, stirring occasionally, until softened and the sweet potatoes begin to brown, about 10 to 15 minutes.
- Stir in bacon and thyme to skillet and season to taste with salt and pepper. Serve with grilled bread and fried eggs if desired.
- To serve:
- Heat a medium nonstick skillet over medium-high heat. Spread each slice of bread with 1 teaspoon butter on one side and place butter-side down in the skillet to grill. Heat until lightly golden brown. Remove from heat and cover to keep warm while preparing the eggs.
- Heat reserved bacon fat or butter in a nonstick skillet and fry eggs to desired doneness. This may be done with all eggs at once or in batches. Season the eggs to taste with salt and pepper.
