2 tbsp Olive Oil 1 tbsp for potatoes, 1 tbsp for spinach
2 tbspPumpkin Pie Spice
6ozProsciutto Slices (thin)
8ozSpinach
6Eggs
Salt & Pepper (to taste)
1 loafCinnamon Raisin Bread (toasted)
1bottle Maple Syrup to drizzle
Instructions
Preheat oven to 400 degrees
Precook the Prosciutto Slices on the Sheet pan for for 5-7 minutes until crispy. Remove and set to side on a paper towel to drain.
Place sweet potatoes on sheet pan and toss with olive oil (approx 1 tbsp) and pumpkin pie spice. Bake for 25 minutes
Remove pan from oven toss potatoes with a flat spatula. Add Spinach and coat with a light drizzle of olive oil (approx 1 tbsp)
Then randomly crack the six eggs into the hash, making a nest to hold the egg. Lightly coat entire pan with salt and pepper to taste. Bake for 6-8 minutes until eggs are firm.
During this time you will want to be making toast, for serving.
When baking is complete remove from oven and top with baked prosciutto. Serve directly from pan with a flat serving spatula.