INGREDIENTS

• 1 sweet potato, cut into 1cm-thick slices
• 2 tbs extra virgin olive oil
• 4 eggs
• 4 bread rolls, split crossways
• 1 garlic clove, halved
• 1 tomato, halved crossways
• chilli sauce, baby spinach leaves, baby kale and small basil leaves, to serve
• lots of cheese

METHOD

• 1. Preheat oven to 200°C. Line a baking tray with baking paper.

• 2. Toss sweet potato with 1 tbs oil on the tray. Roast for 20 minutes or until tender. Cover to keep warm.

• 3. Meanwhile, heat remaining 1 tbs oil in a large frypan over medium-high heat. Carefully crack in eggs and fry until whites are just cooked or until cooked to your liking.

• 4. Transfer to a plate. Increase heat to high and add the rolls, cut-side down. Cook for 90 seconds or until toasted.

• 5. Rub garlic over the cut side of each roll, then rub with the tomato, squeezing tomato juices into the bread.

• 6. To serve, spread chilli sauce over roll lids and bases. Top bases with sweet potato, cheese, spinach and baby kale, basil and fried egg. Season and top with the roll lids.

Source: Delicious