Chef's Tip
For perfect fried eggs with runny yolks, cook them on medium-low heat and cover the pan during the last 30 seconds of cooking. This creates steam that helps set the top of the egg while keeping the yolk runny, eliminating the need to flip the egg and risk breaking the yolk.
Instructions
- Preheat oven to 425°F (220°C). Scrub potatoes clean and cut into 1-inch thick wedges.
- In a large bowl, toss potato wedges with olive oil, paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly coated.
- Arrange potato wedges on a baking sheet in a single layer. Bake for 30-35 minutes, flipping halfway through, until golden brown and crisp.
- While potatoes are baking, prepare the breakfast meat: For bacon, cook in a skillet over medium heat until crisp, about 6-8 minutes. For sausage patties, cook 3-4 minutes per side until browned and cooked through. For ham, lightly brown in skillet, about 1 minute per side.
- Toast the bread: Spread butter on English muffins, bagels, or bread and toast until golden brown.
- In the same skillet used for meat (drain excess fat if needed), crack eggs and cook over medium-low heat. Sprinkle with remaining salt and pepper.
- Cover the pan and cook eggs until whites are set but yolks are still runny, about 2-3 minutes.
- Place a cheese slice on each egg during the last 30 seconds of cooking to begin melting.
- Assemble sandwiches: Place bottom half of bread on plates, top with breakfast meat, egg with melted cheese, and any optional condiments. Cover with top half of bread.
- Serve immediately with seasoned potato wedges on the side.
Plating
Place the assembled sandwich on one side of a warm plate, cutting in half diagonally if desired to display the runny egg yolk. Arrange a portion of the golden-brown potato wedges on the other side of the plate. Optionally, include a small ramekin of ketchup or hot sauce for dipping the potato wedges.
Storage & Reheating
These sandwiches are best enjoyed immediately after preparation. For meal prep, the potato wedges can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 375°F oven for 10 minutes. Cooked breakfast meats can be refrigerated for up to 2 days. The assembled sandwiches do not store well due to the fried egg.
About This Recipe
This breakfast sandwich draws inspiration from the hearty morning option that was popular at Brigham's restaurants throughout Massachusetts. The ability to customize with various breads and breakfast meats allows diners to create their ideal morning meal. While the restaurant version often included hash browns, this recipe elevates the side dish with seasoned potato wedges that offer more texture and flavor.