#GlutenFree Breaky Stack

Ingredients

• 1 Sweet Pototo, grated
• 5 Eggs
• Pinch of salt
• 1 Tbsp Olive/Macadamia/Coconut Oil
• 4 Rashes lean bacon
• Handful of Spinach

Lemon Tahini Mayonaise Dressing

• 1 Tbsp Whole egg mayonnaise
• 1 Tbsp Tahini
• Juice and Zest of a lemon
• Pinch of salt
• 1 Garlic clove, finely chopped

METHOD:

1. Lightly beat and egg and combine it with the sweet potato along with a pinch of salt in a bowl. Using your hands form them into circular patties.
2. Add oil to a large frypan on high heat and cook sweet potato cakes for 2 mins on each side or until golden brown. Remove and set aside.
3. Combine all ingredients for dressing in a bowl and set aside, alternatively put them in a jar and shake just before serving.
4. Add bacon to the pan, you may need a dash of more oil, and cook for 2 mins on each side until golden brown, Finish off with the eggs frying sunny side up if you can, thats my favourite, for 2 minutes
5. Finish by whilting the spinach in the same pan for 30 seconds.
6. Place the sweet potato stack down, top with spinach, bacon, egg and a drizzle of lemon tahini mayonnaise dressing