Egg and Bacon Breakfast Sandwich

Egg and bacon breakfast sandwich

Egg and Bacon Breakfast Sandwich

Ingredients (serves 4)

  • 1 Sweet potato
  • 4 Eggs
  • 4 Bacon slices
  • 4 Cheese slices
  • Greens
  • 4 tbsp Duck fat
  • Salt and pepper


  1. Preheat oven to 400°F / 200°C / Gas 6.
  2. Scoop duck fat on a baking sheet and melt in the oven as it’s preheating.
  3. Remove from the oven once the fat is melted.
  4. Slice sweet potato into thin slices, about 1/8” to ¼” (3 to 6 mm) thick.
  5. Bring a pot half full of water to a boil. Place sweet potato slices in the pot and boil for 5 minutes.
  6. Remove slices from the water, and dry between paper towels to remove most of the moisture.
  7. Coat both sides of eat sweet potato slice with melted duck fat, lightly salt, and evenly space on the baking sheet.
  8. Bake until the bottom browns, about 18 minutes, flip each sweet potato slice, and bake until the other side is browned, about 10 minutes.
  9. Place a slice of sweet potato on a place, top with a fried egg, two bacon strip halves, cheese (if using), and greens.
  10. Top with another sweet potato slice and salt and pepper the top. Serve immediately.

Recipe from the Caveman Feast app for iPhone, iPad and Android