Yesterday's dinner is today's breakfast. Sweet potato toast can be made in either the toaster or the oven. I prefer the oven, as it ensures an even cook.
Topped the toast with some caramlized shallots, pea purée from last night (sweet peas, ricotta, chèvre, Parmesan, shallot) soft scrambled eggs (low heat, no dairy or water added, constant stir- promise, these eggs are 100% creamier than any cheese laden recipe out there) and then a microgreen blend on top.
Note: don't cook your eggs this way if you prefer fluffy eggs!