- Preheat oven to 400 degrees F. Wash sweet potatoes well and slice sweet potatoes into 1/4-inch slices. Discard the ends so you just have nice full toasts. Place on a baking sheet and drizzle with olive oil and a pinch of salt.
- Roast sweet potatoes for about 15 minutes until they are starting to get browned on the edges and give a bit to the touch.
- Meanwhile, make soft scrambled eggs by adding your eggs to a small skillet over medium-low heat. Stir constantly as the eggs scramble to keep the curds really small. They should cook slowly. When they are almost cooked, add butter and continue to stir on lowest heat until butter melts and eggs are silky smooth but cooked through.
- Divide scrambled eggs between toasts and top with chives, cheddar (optional) and a pinch of salt and pepper. Serve immediately!
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