Sweet Eggs: Sweet Potato Mash with Eggs and Bacon

This is what I make when I need breakfast that actually fills me up. Sweet potato and carrot mashed with cream, soft scrambled eggs, crisp bacon.
The sweetness needs the salt. The softness needs the crunch. It works.

Ingredients

For the mash:

• 1 medium sweet potato (about 300g)

• 1 large carrot (about 100g)

• 3 tablespoons heavy cream, warmed

• 2 tablespoons butter

• Salt to taste

For the eggs and bacon:

• 4 large eggs

• 1 teaspoon maple syrup or honey

• 4 strips bacon

• Salt and black pepper

Method

Peel and chunk the sweet potato. Steam 15-20 minutes until completely soft. Mash with warm cream until smooth but not thick. Add salt.
Grate the carrot. Cook in butter over low heat for 8-10 minutes until soft and slightly caramelized. Fold into the mash.
Cook bacon until crisp. Reserve 1 tablespoon of the fat.
Beat eggs with syrup and a pinch of salt. Heat the bacon fat over low heat. Pour in eggs and stir constantly with a spatula, scraping the bottom. Remove when still slightly wet and glossy.
Spoon mash onto plates. Add eggs on top. Break bacon over everything.

Notes

The mash should be loose, not stiff. Add cream gradually. The eggs overcook fast. Pull them early.
Japanese sweet potatoes work well here. They're drier, so you might need less cream. This doesn't keep. Make it fresh.