Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the bacon slices. Sprinkle brown sugar evenly over the bacon and bake for 15-20 minutes, or until crispy. Remove and let cool.

Make the Sweet Potato Hash

Peel and dice the sweet potatoes into small cubes. Heat olive oil in a skillet over medium heat. Add sweet potatoes, season with salt and pepper, and cook for about 15-20 minutes until tender and slightly crispy.

Prepare the Truffled Scrambled Eggs

In a bowl, whisk together the eggs, a pinch of salt, and truffle oil. Heat a non-stick pan over low heat, pour in the egg mixture, and gently stir until soft curds form. Remove from heat when just set.

Make the Avocado Relish

In a bowl, mash the avocado and mix in chopped tomato, cucumber, lemon juice, and cilantro. Season with salt to taste.

Toast the Sourdough

While everything is cooking, toast the house sourdough slices until golden brown.

Assemble the Dish

On each plate, place the sweet potato hash, a serving of the truffled scrambled eggs, the candied bacon, and a generous spoonful of the avocado relish. Serve with toasted sourdough on the side.