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Ingredients
1 tsp vegetable oil plus more for brushing- 3 oz shredded Parmesan about 1 1/2 cups
- 2 small Yukon Gold potatoes, unpeeled cut each into 24 thin slices
¼ tsp kosher salt plus more for seasoning- 8 slices bacon, halved crosswise
¼ cup mayonnaise
1 tbsp ketchup
2 tsp Cajun seasoning
4 slices American cheese
4 large eggs
ground black pepper- 8 thin slices plum tomato
Instructions
- Heat the oven to 400°F with racks in the center and lower third. Brush one sheet with oil. Line another with foil and set a wire rack in it.
- Divide the Parmesan into four 7-by-5-inch rectangles on the oiled sheet. Overlap 12 potato slices on each rectangle in three rows. Brush with oil and sprinkle with the 1/4 teaspoon salt. Lay the bacon on the wire rack in the other sheet.
- Bake the potatoes on the lower rack and bacon on the center rack for about 20 minutes. While they bake, mix the mayonnaise, ketchup and Cajun seasoning.
- Release the potato sheets with a thin spatula and flip. If they stick, bake another 5 minutes first. Bake the flipped sheets about 5 minutes, until the edges are crisp and the bacon is cooked. Turn off the oven.
- Move the potato sheets potato side up to the wire rack, add the American cheese, and return to the warm oven for about 5 minutes to melt.
- Heat the teaspoon of oil in a nonstick skillet over medium heat. Fry the eggs until the whites set, 3 to 4 minutes, then season. Spread the Cajun mayonnaise on one half of each potato sheet and add four bacon pieces, an egg and two tomato slices. Season the tomatoes and fold the potato sheets over the filling.
Notes
A thin spatula helps release the Parmesan layer intact.
Adapted from Brooke Caison, Delish.
