The Basics* Recipe

prep and cook potatoes

Wash and dice potatoes into 1/2-inch cubes (no need to peel unless preferred). Pat dry. Toss potatoes with 1 tablespoon olive oil, 1/4 tsp salt, 1/8 tsp black pepper, 1/4 tsp smoked paprika and 1/8 tsp garlic powder until evenly coated.

Heat a skillet over medium-high heat until shimmering. Add the potatoes in a single layer (use a 10–12-inch skillet; cook in batches if needed). Let cook undisturbed 4–5 minutes to get a golden crust, then stir/flip and continue cooking 6–8 minutes until tender and crisp. Reduce heat if browning too fast. Taste and adjust seasoning. Stir in chopped parsley if using. Keep warm while finishing eggs and other components.

Choose one meat option. For bacon: place bacon in a cold skillet, cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Drain on paper towels, then roughly chop or lay whole. For prosciutto: heat a tablespoon of neutral oil in a skillet over medium-high, add prosciutto slices and cook 30–60 seconds per side until crisp; drain on paper towel. For Polish sausage: slice lengthwise and then into 1/2-inch pieces or leave halved; heat 1 tsp neutral oil in skillet over medium-high and cook sausage until browned and heated through, about 4–6 minutes. Keep meat warm.

If you want extra meat, cook an additional portion the same way and hold warm.

Combine the diced tomato, 1 tablespoon finely diced red onion, 1 tablespoon chopped cilantro, 1/2 tsp lime juice, 1/2 tsp minced jalapeño (if using) and 1/16 tsp salt in a small bowl. Mix and taste; adjust lime or salt as needed. Let sit for 5 minutes to meld flavors.

Slice the ciabatta roll in half. Brush the cut sides lightly with 1 tsp olive oil or spread softened butter. Toast on a hot dry skillet or under a broiler until golden and crisp, about 1–2 minutes per side. Keep warm.

Toss arugula with 1/2 tsp extra-virgin olive oil, 1/2 tsp lemon juice, a pinch (1/16 tsp) salt and a pinch (1/16 tsp) black pepper. Toss lightly and set aside.

Use the same skillet (wipe if needed) and melt 1 tablespoon butter over medium-low. Crack two large eggs into the skillet. For sunny-side-up: cook gently until whites are set but yolks still runny, 3–4 minutes; cover the pan for 30–45 seconds to finish whites if necessary. For over-easy: cook until whites set, flip carefully and cook 20–30 seconds. Season eggs with 1/4 tsp salt and 1/8 tsp black pepper.

To assemble: Place toasted ciabatta halves on a plate. Top bottom half with dressed arugula, then a generous spoonful of warm potatoes alongside or on top. Add chosen meat over arugula or potatoes. Spoon pico de gallo over or beside the eggs. Gently place the two cooked eggs atop the assembly (or on the side). Serve the other ciabatta half alongside. Offer hot sauce or extra lime if desired.

Serve immediately while eggs are warm and potatoes crisp.