½tspcracked black pepperplus additional for serving
Fresh parsley for garnish
Preheat oven to 425F. Line a rimmed 18x13 half sheet pan with parchment paper. Set aside.
Wash and cut the baby potatoes in half (quarters if the potatoes are large). Place the halved potatoes in a large mixing bowl with the olive oil, Italian seasoning, garlic powder, black pepper and salt. Toss to coat.
Spread the potatoes out in a single layer on the prepared sheet pan. Bake for 20 minutes.
Carefully remove the sheet pan from the oven and move the potatoes to one side of the pan. Add the strips of bacon and bake an additional 10 minutes.
Remove the pan from the oven once more. Use tongs to flip the bacon and arrange the potatoes so that there are four wells for the eggs. Carefully crack the eggs into the wells and return the pan to the oven for an additional 6-8 minutes, until the eggs are cooked to your liking.
Sprinkle with additional cracked black pepper and chopped fresh parsley before serving.
Storage :It is best to eat this meal fresh. However, if you do have leftovers they can be stored in an airtight container in the refrigerator for up to 3 days. This meal will not freeze well.Tips:
Cut the potatoes in half if they are small, in quarters if they are large! Be sure they are small enough that they will cook through and get soft. Be sure to spread them into one layer, not overlapping when you cook them!
It’s important that the potatoes have enough space for them to be spread out in a single layer in order for them to cook properly. If you don’t have a large enough sheet pan, divide the recipe between 2 smaller pans.
Before adding the eggs to your pan, you want to arrange the potatoes in a way that creates four little wells for the egg to be cracked into. As shown in the pictures. Depending on the size of pan you are using, you may be able to fit more than 4 eggs.