For the sweet potato toasts: Preheat oven to 375℉ and line a baking sheet with parchment. Add the sweet potato slices to the baking sheet, drizzle with oil and season with salt and pepper. Make sure both sides are lightly coated with oil. Roast for 25 – 30 minutes, flipping halfway through until cooked through and golden (as pictured). Feel free to slice up another sweet potato and make tartines to for other toasts throughout the week (just make sure not to overcrowd the same pan)!
For the bacon: Clean the shiitake with a damp paper towel to get all the dirt off. Trim the stems off the shiitake mushrooms and slice thinly. Toss on the parchment lined baking sheet with a bit of oil and a few generous pinches of salt and pepper. Bake in the oven for 10 – 15 minutes or until crispy (this will depend on how thin you sliced the mushrooms – watch them carefully)!
For the sauteed kale: Heat 2 teaspoons of oil in a medium skillet over medium. Add in the garlic and fry for just a minute, until started to turn golden. Add in the kale and cook until just wilted. Season with salt and pepper. Remove from the pan, set in a bowl and cover with a dishtowel to keep warm while you fry the eggs.
For the fried eggs: Using the same skillet used for the kale, add a bit more oil and crack 2 eggs in while hot. Once the whites become set on the outside, turn off the heat and cover. Keep lid on until white are cooked through but yolks are still runny. Repeat the process with the remaning eggs.
To assemble: Top the sweet potato toasts with a generous portion of kale, shiitake bacon, and a fried egg. Season eggs with flaky sea salt and freshly ground black pepper. Feel free to get creative, some of my favorite additions include avocado, everything bagel spice, raw sauerkraut, and hot sauce when I have on hand! Enjoy!
Note: you can use Japanese sweet potatoes instead if you wish, which yields a slight more sturdy, starchy, and less sweet base.