Wash hands with soap and water. Peel and chop the onion. Wash, seed and chop the bell pepper. Wash, peel and chop the green onion.

Bake the waffle fries according to package instructions.

Heat a little oil into a skillet and place over medium-high heat. Add onions and sauté for about 3 minutes. Add bell peppers, season with salt and pepper and continue to sauté for an additional 4 to 5 minutes or until vegetables are softened.

In a large saucepan combine evaporated milk, 1 egg, dry and spice blend and whisk together.

In a large mixing bowl combine cheese, cornstarch starch and lemon juice and toss together.

Place the saucepan over medium-low heat and whisk together for about 2 minutes. Whisk in small handfuls of the cheese mixture at a time, making sure not to add more cheese until the previous addition has been fully incorporated to the sauce. Continue to whisk and add cheese over the low heat until all the cheese has been added and a creamy and smooth sauce forms (make sure not to rush this process or your cheese sauce will not be smooth).

Cook 8 eggs using your desired method or the video.

Spread the waffle fries onto a large platter and top with bacon bits and cooked vegetables. Ladle the cheese sauce and the vegetable mixture over the top. Top with the eggs and sprinkle with green onion. Serve immediately. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.