Over Easy Smoked Paprika Eggs

This incredibly simple meal was inspired by some air fried roasted potatoes from a previous dinner. I give you Over Easy Smoked Paprika Eggs on Waffled Ham and Potatoes. If I was served this at a 5-Star hotel, I would be very pleased.

Coat the waffle iron thinly with olive oil, no heat yet. Cut a small air-fried Yukon potato (rubbed with olive oil, sprinkled with kosher salt, 400° for 30 minutes the night before) in half and put a small tab of Kerrygold butter on each piece. Place this in the waffle iron. Close the iron, cook for 3 minutes on medium, until a crispy crust forms. Place a single slice of thin-shaved uncured ham on top, close the iron again, for about a minutes.

Meanwhile, in a skillet with Kerrygold butter, cook two eggs. Dust with smoked paprika and fresh ground black pepper. Put a cloche on top to cook the yoke. Plate the potato/ham, put on a slice of medium cheddar cheese. When the eggs look done (right before the yoke becomes firm) place them on the potato/ham/cheese. Cover with the cloche for a minute to help melt the cheese.

The creaminess of the potatoes, the delightful hint of the ham, the melted goodness of the cheese with the sauciness of the yoke combined with delicate highlight of the smoked paprika makes for a memorable bite.