Categories: Meals

Ingredients

• Potatoes:
• 2 lbs. red new potatoes, cut into 1-inch chunks
• 1 large onion, chopped
• 3 tbsp olive oil
• 1 1/2 tsp sweet paprika
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• Black pepper, to taste
• Sandwiches:
• 6 English muffins, split
• 6 slices fontina
• 1 tbsp salted butter
• 6 large eggs
• Kosher salt and black pepper, to taste
• 12 slices tomatoes
• 2 oz. thinly sliced prosciutto
• 2 cups baby arugula
• 1/3 cup mayo

Directions

1. r the potatoes: Place a baking sheet on the bottom oven rack and and preheat to 450. Combine the potatoes and onion in a large bowl. Drizzle with the olive oil and sprinkle with the paprika, salt, garlic powder, and black pepper. Toss well.

2. Spread the potato mixture on the hot baking sheet and roast, tossing halfway through, until the potatoes are nicely browned and crispy, 20 to 25 minutes.

3. Meanwhile, for the sandwiches: Put the English muffins on a second baking sheet and bake on the top oven rack until lightly toasted, about 4 minutes. Remove the muffin tops and lay a piece of cheese on each of the muffin bottoms. Return to the oven to melt the cheese, 1 to 2 minutes.

4. Heat a large nonstick skillet over medium heat, add the butter and let melt. Crack the eggs into the skillet and season with salt and pepper. Cover the skillet and cook until the eggs are done to your liking, about 4 minutes for set whites with runny yolks.

5. To assemble, use a spatula or a round biscuit cutter to cut the eggs into 6 portions. Top each muffin bottom with 2 tomato slices, some prosciutto, an egg and some arugula. Spread the muffin tops with the mayo and close the sandwiches. Serve with the potatoes.

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