Make sure that when you chop the parsnip and yam that the pieces are of mostly uniform thickness so that they will cook at approx the same rate - the worst thing is to get a nice bite of omelet but with a hard bit of undercooked parsnip or yam in the middle.

Put a teaspoon of coconut oil in your well seasoned cast iron skillet and gently brown the two strips of bacon - flipping with tongs as necessary - you want to render out a good deal of fat - we'll need all of it! When the bacon has browned place it in a bowl or on a paper towel - leave the grease in the pan, its pure gold for this recipe! With your skillet on medium, add in the chopped onion, parsnips, and yam -

Let the pieces brown, but also keep them moving as we want them to be cooked evenly - adjust the heat of the stove - you'll soon figure this one out - every stove and pan seems to have a personality all its own. The skillet I use belonged to my Grandmother.

Yes, you want them to glisten... that is how they'll get all "GBD" (Golden Brown and Deliciouas occasional muse, Alton Brown would say.

Make sure the items in the pan are fully cooked before adding the two beaten eggs on top

Gently pour the eggs around the pan, adding back the crumpled bacon, and then dollops of goat cheese to the top.

Allow the eggs to gently cook and slightly brown on the bottom - make sure that you have started the oven's broiler heating, as we will need this to cook the top. After a few minutes, check the edges of the eggs and make sure that it is lightly browned - then place the whole cast iron skillet in the oven RIGHT UNDER the broiler:

Do not let your attention wander at this point as a broiler is a strange and fickle beast. One moment everything is raw, the next charred to an un-salvageable carbony crisp! When the eggs, bacon and cheese are lightly browned on top, remove the skillet and make a choice.... will you eat it straight out of the pan with a fork?! OR scoop it out gently with a large spatula?

...and don't forget to turn off the broiler... :)