Slice the sweet potato length ways in to strips of around 3mm or as thin as you can. You can use a mandolin if you have one – but watch your fingers!
Heat the oil in a frying pan, just high enough so the sweet potatoes can sizzle gently and not burn quickly. Cook each side evenly for around 4 mins, until soft in the middle and crispy on the outside.
Prepare the crumpets by toasting and spreading with the cream cheese.
Poach the eggs in water on a rolling boil with a dash of white wine vinegar, for around 3 minutes or util cooked to your liking.
Assemble the plates, stacking layers of the sweet potato on top of the cream cheese crumpets, topped with the poached eggs and drizzle with the maple syrup.
This recipe is also fantastic with bacon or instead of the sweet potato!