- Prep Time
- 20 mins
- Total Time
- 55 mins
- Serves
- 4
Ingredients
- 6 slices
- Sensations by Compliments Jalapeno bacon
- 1 1/2 lb
- yellow-fleshed potatoes (such as Yukon Gold), shredded
- 750 g
- 250 mL
- shredded Monterey Jack cheese
- 1 cup
- 2 tbsp
- olive oil
- 30 mL
- 1/4 tsp
- salt
- 1 mL
- 4
- eggs
- 1/2 cup
- halved grape tomatoes
- 125 mL
- 1
- avocado, halved, pitted, peeled and chopped
- 2 tbsp
- finely chopped fresh cilantro
- 30 mL
- lime wedges, for serving
Method
Step 1
Preheat oven to 400°F (200ºC). Arrange bacon slices in single layer on a parchment-lined 17 X 12-in. (43 x 30-cm) rimmed baking sheet. Bake 8 to 10 min. until bacon crisps around edges. Drain on paper towel-lined plate. Set aside. Remove all but 2 tbsp (30 mL) fat from baking sheet.
Step 2
Toss together potatoes, cheese, oil and salt. Scatter in even layer on baking sheet. Bake 15 min. until potatoes are begin to turn tender and golden.
Step 3
With back of spoon, make 4 indents in potato mixture. Crack eggs into indents. Roughly chop bacon and sprinkle over eggs and potato mixture. Bake 8 to 10 min. until potatoes are tender, bacon is crispy, egg whites are just set and yolks are still slightly runny (or to desired doneness).
Step 4
Arrange grape tomatoes and avocado on top. Sprinkle with cilantro and serve with lime wedges.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving: 1/4 of the recipe
- Calories:
- 520
- Fat:
- 32 g
- Saturated Fat:
- 10 g
- Carbs:
- 35 g
- Fibre:
- 3 g
- Sugar:
- 1 g
- Cholesterol:
- 310 mg
- Protein:
- 25 g
- Sodium:
- 570 mg
