Sweet Potato Toast with Prosciutto, Scrambled Eggs, and Crème Fraîche

From the recipe author: As much as I love toast, when the weather cools and the leaves change, I can't help but try to sneak fall flavors into any dish I can. Swapping out bread for slabs of roasted sweet potato is such a fun autumnal twist to toast, and you can still top them off with all your favorite ingredients.

My idea behind this recipe was to gather all the best elements of a big savory breakfast and bring them into a more dainty presentation, with every bite being a full spectrum of flavors and textures. While the sweet potatoes roast, prosciutto gets crisped up like bacon on the same tray and this recipe will also show you how to make nice soft scrambled eggs that are cheesy to boot. The hearty sweet potato “toasts” are sturdy enough to pick up and chomp but you can also enjoy with a fork and knife if you so choose!

Directions

1. Preheat oven to 415F. Line a baking sheet with parchment paper.
2. Cut unpeeled sweet potato lengthwise into 1/4" to 1/2" slices.
3. Rub olive oil all over sweet potato slices until they are coated with a thin layer. Place on prepared baking sheet. Drape prosciutto slices on top, forming curled shapes. Bake for 10 minutes. Remove prosciutto and set aside, then return sweet potato slices to the oven for another 10–15 minutes, or until tender in the middle.
4. In the meantime, make the scrambled eggs. Combine eggs and butter in a small saucepot and set on lowest heat possible. Use a rubber spatula to stir vigorously and beat the eggs and butter together. Continue until the butter is melted and fully incorporated with the eggs. Then, stir gently and continuously as the eggs thicken, scraping the egg away from the sides of the pot as they start to cook. Continue until the eggs are just starting to solidify but still look wet and shiny on top, about 5 minutes total cooking time.
5. Add most of the cheese (reserving just a few strands for plating) to the eggs. Turn off the heat and fold gently, allowing the residual heat to melt the cheese.
6. To plate, place some prosciutto on each sweet potato "toast". Top with the cheesy scrambled eggs, and then more cheese and prosciutto if desired. Add a small dollop of crème fraîche, season with pepper to taste, and add microgreens or any other herb garnishes. Finish off with a small pinch of smoked paprika or chili powder, if using, before serving.

Farm Team Tips:

This recipe can easily be scaled depending on the size of your sweet potato. It was written for 4 slices of sweet potato but you can use the following ratio if your sweet potato gives you more slices: for every slice, use 1 tablespoon butter, 1 large Pete & Gerry's Organic Egg, and one small pinch of grated cheddar cheese to make your scrambled eggs. Everything else can be to your taste!