Breakfast on a baking sheet

Ingredients:

• 700 g of potatoes
• 2 tablespoons unsalted butter, melted, plus extra room temperature butter for serving
• 8 thick slices of bacon
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 tsp garlic powder
• 2 tsp paprika
• 4 slices white bread, toasted
• 4 large eggs
• Chopped chives, for serving

Preparation:

1. Prick the potatoes all over with a fork and brush with 1 tablespoon of melted butter. Place on a plate and microwave, turning once halfway through, until tender when pierced with a fork, 10-15 minutes. Set aside to cool slightly.
2. Meanwhile, preheat oven to 220°C.
   
   When the potatoes are cool enough, cut them into bite-sized pieces and set aside. Cut the potatoes, onions, and bell peppers into similar-sized pieces so they cook through at the same time.
3. Place the bacon on a baking sheet and bake until golden brown, about 15 minutes. Transfer the bacon to a paper towel-lined plate.
4. Place the potatoes, bell peppers, and onions on a baking sheet and toss to coat with the rendered bacon fat. Sprinkle with garlic powder, paprika, 2 teaspoons salt, and 1 teaspoon black pepper and toss again to coat. Spread in a single layer and bake, stirring halfway through, until the onions and peppers are soft, about 20 minutes.
5. Cut a 2-inch (5 cm) circle in the center of each slice of toast; set the toast and center pieces aside. Push the vegetables aside on the baking sheet to make room on one side, and arrange the toasts in two rows. Distribute the vegetables evenly around the toasts and place the bacon on top of the vegetables.
6. Divide the remaining 1 tablespoon of melted butter between the four holes in the toast and crack an egg into each. Place the 4 cut-out circles next to the toast. Bake until the eggs are set, 7-10 minutes. Sprinkle the eggs with chives and brush each toast with butter.