Elevate your mornings with our Breakfast Bonanza! This delightful dish features syrup-dipped, brown sugar-coated bacon with a hint of spice, pan-roasted potatoes with bacon and rosemary, all topped with a rich parmesan béchamel sauce, and perfectly cooked sunny-side-up eggs on toast. It’s a breakfast feast that’s sure to impress and satisfy!

INGREDIENTS

**Candied Bacon:*** 8 slices of bacon

1/4 cup maple syrup

1/2 cup brown sugar

1 tsp black pepper

1/4 tsp cayenne pepper

**Pan-Roasted Potatoes:** - 4 medium potatoes, diced

4 slices of cooked bacon, chopped

2 tbsp olive oil

1 tbsp butter

1 tbsp fresh rosemary, chopped

Salt and pepper to taste

**Parmesan Béchamel Sauce:**- 2 tbsp butter

2 tbsp all-purpose flour

1 cup milk

1/2 cup grated Parmesan cheese

Salt and pepper to taste

**Sunny-Side-Up Eggs on Toast:**- 4 large eggs

4 slices of bread, toasted

2 tbsp butter

Salt and pepper to taste

INSTRUCTIONS

1) Prepare the Candied Bacon: Preheat your oven to 375F (190C). Dip each slice of bacon in maple syrup, then coat with a mixture of brown sugar, black pepper, and cayenne pepper. Place the bacon on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until crispy and caramelized. Set aside.

2) Pan-Roast the Potatoes: Heat olive oil and butter in a large skillet over medium heat. Add diced potatoes and cook until golden and crispy, about 15-20 minutes. Add chopped cooked bacon and rosemary, then season with salt and pepper. Cook for an additional 5 minutes. Set aside.

3) Make the Parmesan Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk, whisking constantly until the sauce thickens. Stir in grated Parmesan cheese, and season with salt and pepper. Keep warm.

4) Cook the Sunny-Side-Up Eggs: In a non-stick skillet, melt butter over medium heat. Crack eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper.

5) Assemble the Breakfast Bonanza: Place toasted bread on plates and top each with a sunny-side-up egg. Arrange pan-roasted potatoes on the side and drizzle with parmesan béchamel sauce. Add the candied bacon slices to the plate.