22 Eggs, Home Fries, Prosciutto, Imported Sharp Provolone Cheese Recipe

Wash and scrub the potatoes thoroughly. Leave skins on for texture. Cut potatoes into 1/2-inch dice for even cooking.

Place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt, and bring to a gentle boil. Par-cook (blanch) for 6–8 minutes until slightly tender but not falling apart. Drain and let steam-dry for 2–3 minutes.

Heat a large skillet or cast-iron pan over medium-high heat. Add vegetable oil and let it get hot (shimmering). Add par-cooked potatoes in an even layer; do not overcrowd. Let cook undisturbed for 4–5 minutes to develop a golden crust.

Flip and stir the potatoes to brown other sides. Add diced onion, diced green pepper (if using), minced garlic, smoked paprika, dried thyme, 1 tsp kosher salt and 1/2 tsp black pepper. Continue to cook, stirring occasionally, until potatoes are crisp and onions are caramelized, 8–10 more minutes.

Taste and adjust seasoning. Keep potatoes warm in a low oven (200°F / 95°C) on a tray while you prepare eggs and sandwiches.

Crack 22 eggs into a large mixing bowl. Add 1 cup whole milk, 2 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk vigorously until mixture is uniform, slightly frothy, and pale yellow.

Heat a very large nonstick skillet over medium-low heat. Add 1 tbs unsalted butter and 2 tbs olive oil; melt butter and warm oil until butter foams but does not brown.

Pour the egg mixture into the skillet. Allow eggs to sit undisturbed for 20–30 seconds until edges begin to set. Using a heatproof spatula, gently push cooked edges toward the center while tilting the pan to allow uncooked egg to flow out. Continue gently folding and stirring; cook low and slow to produce soft, creamy curds. Total cook time should be 6–8 minutes depending on pan size.

When eggs are mostly set but still slightly glossy (just cooked through), remove from heat. Stir in chopped chives if using. Keep warm.

Split the English muffins or rolls and butter the cut sides with 3 tbs softened butter. On a griddle or skillet over medium heat, toast buttered sides until golden brown and crisp, 1–2 minutes. Toast interior sides only; set toasted halves on a tray, cut side up.

For each sandwich assemble as follows: place 2 slices of prosciutto on the bottom half of the toasted muffin/roll, then top with 2 slices of imported sharp provolone. Portion the scrambled eggs: divide the 22 eggs among 6 sandwiches (approximately 3.5–4 eggs per sandwich). Pile the eggs on top of the cheese; the warmth will begin to melt the provolone.

If you want extra melt and a prettier presentation, place assembled bottoms with cheese and eggs under a broiler for 1–2 minutes (watch closely) or cover the skillet with a lid for 1 minute to help cheese melt without overcooking eggs.

Top each sandwich with the other half of the toasted muffin/roll. Serve immediately with a generous scoop (about 1/2 to 3/4 cup) of home fries on the side.