- Prep Time:
- 5 min
- Cook Time:
- 20 min
- 8 cooked mini potatoes, cut into quarters
- 4 slices peameal bacon, cooked and cut into julienne strips
- 2 tsp (10 mL) olive oil
- Salt and pepper
- 1 cup (250 mL) homemade or prepared chili sauce
- 8 eggs
- 2 tbsp (30 mL) chopped Italian parsley
Preheat oven to 375°F (190°C) and place 4 individual baking dishes (large ramekins or oval shallow dishes) onto a baking tray.
In a bowl, toss the potatoes and peameal bacon with the oil and season lightly with salt and pepper. Divide between the 4 dishes. Spoon ¼ cup (60 mL) of chili sauce over each dish. Break 2 eggs into each dish.
Bake uncovered** for about 20 minutes (depending on desired doneness). Lift each dish onto a napkin-lined plate and sprinkle with parsley before serving.
** For more of a “sunny side up” effect, cover the dishes for the first 15 minutes of baking.