Ingredients
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1 large sweet potato (scrubbed clean)
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1 ripe avocado
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2 eggs
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4–6 slices Canadian bacon (preferably center-cut, hardwood smoked)
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Butter or olive oil, for sautéing
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Salt and pepper, to taste
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Fresh lime juice (from 1/2 lime)
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Microgreens or sprouts (optional)
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Toasted pecans (optional)
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Sriracha sauce (optional)
Instructions
Step 1: Slice the sweet potato into 1/3-inch thick rounds.
Step 2: Simmer slices in well-salted water for about 5 minutes until just tender.
Step 3: Pat slices dry, then sauté them in butter or oil over medium heat until golden and crisp on both sides.
Step 4: Scramble the eggs in the same pan. Remove and set aside.
Step 5: Warm the Canadian bacon slices briefly in the same pan.
Step 6: Mash the avocado with lime juice, salt, and pepper. Keep it chunky.
Step 7: Assemble: sweet potato rounds topped with mashed avocado, scrambled eggs, Canadian bacon, and microgreens. Add toasted pecans and a drizzle of sriracha if desired.
Notes
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Prepare sweet potato slices ahead and refrigerate for up to 2 days for quick assembly.
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Leave the skin on the sweet potatoes for better structure and added nutrients.
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Canadian bacon can be eaten cold but tastes best when lightly warmed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American, Healthy Brunch