Waffle Fry Breakfast Stack
A fried egg, crispy prosciutto, melted Gruyère, and sautéed baby spinach are layered on a bed of Alexia® Sweet Potato Waffle Cut Fries in this elevated breakfast stack.
Ingredients
- 1 bag Alexia® Sweet Potato Waffle Cut Fries (20 oz)
- 4 Prosciutto, thin slices
- 4 tsp Olive Oil
- 4 Eggs
- Salt
- Black Pepper
- 2 cups Baby Spinach
- 3 oz Gruyère Cheese, grated
Directions
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Preheat oven to 425 ̊ F.
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Place the waffle cut fries on a baking sheet in a single layer. Bake for 25-28 minutes, flipping halfway through to ensure maximum crispiness.
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While fries are baking, place prosciutto in a single layer on a parchment-lined baking sheet and bake until crisp, about 6 minutes.
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Working in batches, heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add two eggs and fry to desired doneness. Season with salt and pepper and transfer to a plate. Cover to keep warm and repeat with remaining oil and eggs.
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Add spinach to the same skillet and cook until warm, about 1-2 minutes. Season with salt.
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To assemble breakfast stack, divide half of waffle fries onto four plates in a single layer. Top with spinach, Gruyère, and prosciutto. Top with remaining waffle cut fries, followed by a fried egg.
