sunny-side-up-sheet-pan-breakfast

Best Dinner Food

Sunny-Side-Up Sheet Pan Breakfast

Where to begin when describing this tempting brunch recipe? It’s one pan, hands off, and packed with delicious flavors. You’ll start by crisping the prosciutto on a baking sheet. Not only does this make for addictively crunchy, salty bits to top off the dish, any fat rendered from the prosciutto then coats the roasted potatoes and onions. Right before eating, you’ll stir in some spinach for good measure, and eggs to make the dish extra brunch-like and filling. Keep an eye on the eggs while they’re baking, you want to grab the pan just when the whites set, ensuring the yolks are just right for dipping the potatoes.

Ingredients

  1. 3 ounces prosciutto (about 6 slices), torn into pieces

  2. 1 ½ pounds fingerling potatoes, quartered

  3. 1 yellow onion, thinly sliced

  4. ¼ cup olive oil, divided

  5. ¾ teaspoon kosher salt

  6. 3 fresh thyme sprigs

  7. 8 ounces fresh spinach, trimmed

  8. 6 large eggs

  9. Flaky sea salt and freshly ground black pepper, for serving

Directions

  1. Preheat the oven to 400°F. Arrange prosciutto on a large rimmed baking sheet. Bake until darkened, about 8 minutes. Transfer to a plate using tongs. (Prosciutto will continue to crisp as it cools.)

  2. Toss potatoes, onion, 2 tablespoons of oil, and kosher salt on the same baking sheet; spread evenly and add thyme. Bake until mixture is golden, 25 to 30 minutes. Remove from oven and discard thyme.

  3. Add spinach to potato mixture and drizzle with remaining 2 tablespoons oil. Toss to coat using tongs. Make 6 evenly spaced wells in mixture; crack 1 egg into each.

  4. Bake until egg whites are set and spinach is wilted, 6 to 8 minutes. Season eggs with flaky salt and several grinds of pepper. Break crispy prosciutto into pieces and scatter over hash.