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.
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