- 2 medium Yukon gold potatoes, cut into bite-sized pieces
- 1 T. olive oil
- 2 tsp. Penzeys Sandwich Sprinkle or similar seasoning blend
- 8 oz. fresh baby spinach
- 6 oz. grape tomatoes, halved
- 8 slices of bacon
- 4 eggs
- 3-4 oz. crumbled blue cheese, optional
Combine the potatoes, olive oil, and seasoning blend in a bowl. Toss to evenly coat the potatoes with the oil and seasoning. Add the potatoes to your Air Fryer and set the timer for 16 minutes and the temperature to 400° F and press start. Carefully stir the potatoes when the halfway timer beeps; replace the lid and let them finish their cooking cycle.
In the bowl you mixed the potatoes, toss the spinach and tomatoes to lightly coat them with any of the oil and seasoning left in the bowl; set aside.
Place the bacon in a skillet and heat over medium-high heat. Cook fully and remove to a paper towel lined plate; set aside.
In the same skillet you cooked the bacon in, fry 4 eggs to suit your tastes. I prefer an over medium egg, but this is very much up to you.
To serve, divide the roasted potatoes between 4 bowls. Add the potatoes, tomatoes, and bacon to the bowls. Slide a custom cooked egg over the top of the bowl and add some crumbled blue cheese, if desired. Serve immediately.
- Yields: 4 servings
- Preparation Time: 30 minutes