Breakfast-for-Dinner Sandwiches
It's always the right time for these delicious sandwiches.
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
40 mins
Total Time:
40 mins
This recipe is inspired by my favorite breakfast sandwich at The Merc!
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Ingredients
For the potatoes:
- 2 lb.
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
For the sandwiches:
- 6
English muffins, split
- 6
slices fontina cheese
- 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
mayonnaise
Directions
- Step 1For the potatoes: Place a baking sheet on the bottom oven rack 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 a generous amount of black pepper. Toss well.
- Step 2Spread 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.
- Step 3Meanwhile, 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.
- Step 4Heat 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.
- Step 5To 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 mayonnaise and close the sandwiches. Serve with the potatoes.
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