Method

1. First pre-heat your oven to 180 degrees.
2. Then, using a non-stick pan over a medium heat, add the bacon lardons and begin to dry fry, allowing the bacon to release its natural fat, stirring regularly.
3. Once the bacon begins to brown, season with salt, pepper & rosemary, add butter and cook for a further two minutes.
4. Once the butter is fully melted, add the grated sweet potato and mix well, reduce the heat and press the grated potato firmly in to all corners of the pan until tightly packed. 
5. Transfer to the pre-heated oven and bake for 20 minutes.
6. Remove the pan from the oven and with the back of a spoon create two wells in the potato. After creating the wells, crack the eggs into them. 
7. Return the pan to the oven and bake for a further six minutes, or until the eggs are cooked to preference.
8. Divide the recipe into two portions and garnish with fresh basil, cracked black pepper, olive oil and chilli flakes (if using).

Nutritional value (per portion)

Calories: 542 kcal
Protein: 14.8g
Carbohydrates: 51.1g
Fat: 30.8g