Bacon and Eggs with Sweet Potato Noodles

Serves 2 generously

The salty-smokiness from the bacon and the sweetness from the sweet potatoes is a fabulous flavor combo. This dish makes a smashing supper and—if you use packaged sweet potato noodles—is easy enough to whip up for breakfast any day of the week.

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

• 4 slices Whole30-compliant bacon
• 1 small red onion, chopped
• 2 tablespoons Clarified Butter, ghee, or extra-virgin olive oil
• 2 packages (10.7 ounces each) sweet potato noodles, or 2 medium sweet potatoes, peeled and spiralized
• 2 teaspoons chopped fresh thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 large eggs

In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes. Transfer with a slotted spoon to paper towels to drain. Reserve 2 tablespoons of the drippings in the skillet.

Add the onion to the skillet and cook, stirring, until softened, about 3 minutes. Add the butter and melt. Add the sweet potato noodles and season with the thyme, salt, and pepper. Gently toss to combine, then cook over medium-high heat, stirring occasionally, 5 minutes. Crumble the bacon and sprinkle over the noodles.

Make four indentations in the noodles that are about 2 inches apart. Carefully crack one egg into each indentation. Cover and cook until the whites are set and the yolks start to thicken, or to desired doneness, 2 to 3 minutes.