Sun-Dried Tomato and Goat Cheese Egg Sandwiches with Crispy Prosciutto

Place the arugula in small bowl. Add 1 teaspoon olive oil, a pinch of salt and few cranks of fresh ground pepper. Toss to coat, and briefly set aside.

In a medium mixing bowl, whisk together the eggs until lightly frothy. Stir in the sun-dried tomatoes.

Heat the remaining teaspoon of olive oil in a medium non-stick pan over medium heat. Have your goat cheese ready in a small bowl by the stove. When hot, add the eggs and immediately turn the heat down to low. (We want to cook these eggs very gently, people.) Using a spatula, repeatedly pull the eggs toward the center of the pan to form small curds. When the eggs are beginning to set (after 3-4 minutes), add the goat cheese and a good pinch of salt, and continue scrambling your eggs. Cook for another 2-3 minutes until the eggs are just set but still very soft and immediately transfer them to a bowl or plate. (The eggs will continue cooking after you remove them from the pan, so be super careful not to overcook them.)

Toast your English muffins! (Don’t have a toaster? Neither do I. Just put the muffins on a baking sheet and pop them under the broiler for a couple minutes.) Feel free to butter these beauties if you’re so inclined.

Time to assemble your fancy sandwiches! I like to set up a little assembly line. Muffins, prosciutto, eggs, arugula. Break the prosciutto pieces in half—each sandwich gets 3 halves. Place the prosciutto on the bottom half of each English muffin. Add a quarter of the eggs (this will seem like a lot, but it’s a sandwich…they’ll squish down), and a quarter of the arugula. Close the sandwiches with the top half of the English muffins. Serve warm.