BACON, EGG & CHEESE AVOCADO TOASTS

• servings: 2
• active time: 5
• total time: 30

Ingredients

12 oz potatoes

Fry seasoning

4 oz bacon

Sour cream

Guacamole

Sourdough bread

Sliced Gouda

Salt

Pepper

Cooking oil

2 eggs

Hot sauce

Directions

1. Arrange rack in middle position and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Toss potatoes on a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. Roast until browned and tender, 20-25 minutes.

2. Meanwhile, add bacon to a large dry pan in a single layer; heat over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan.

3. In a small bowl, combine sour cream and guacamole; season with salt and pepper.

4. Heat a drizzle of oil in pan used for bacon over medium-high heat. Once hot, crack two eggs (four eggs for 4 servings) into pan and cover. (For 4, you may want to cook eggs in batches.) Fry eggs to preference (feel free to scramble them if you like).

5. Once potatoes are almost done, push to one side of sheet. Carefully add bread to empty side; return to oven for 3 minutes. (If potatoes are already done, remove from sheet.) Place cheese on bread and return sheet to oven until toast is golden brown and cheese is melted, 1-2 minutes more.

6. Divide cheesy toasts and potatoes between plates. Spread creamy guacamole over toasts. Top with fried eggs and chopped bacon. Drizzle with hot sauce if you like and serve. (if you've got some on hand, serve ketchup on the side for dipping.)

Nutrition

• Calories: 650