Breakfast Biscuit Sandwiches with Rosemary and Garlic Potatoes

3 servings

Pillsbury biscuits (5 pack)
1 large red skinned potato, sliced
1 large garlic clove, minced
1 rosemary sprig, minced
S&P to taste
EVOO
4-5 eggs
4-5 slices of American cheese
4-5 slices of ham
Nectarine, sliced in wedges

Bake biscuits accordingly to directions (350 degrees for about 15 minutes).

Blanch potatoes, by placing potato slices in rapidly boiling salted water for a few minutes. Heat EVOO in a frying pan over med-high heat and add potato slices to sauté. Add garlic, rosemary and S&P to taste. Sauté until both sides of potato slices are crispy and brown, about 10 minutes.

Fried each egg in a little EVOO, flip after a few minutes, so the egg is soft in the middle and the outside is fried and brown. Heat up slices of ham by lightly frying each slice in a little EVOO in a frying pan.

Make sandwiches by splitting each biscuit, add egg, topped with ham and cheese. Serve with potatoes and nectarine.