The key to Shah’s boldly spiced breakfast sandwich is lots of freshly cracked black pepper. “I recommend toasting the whole black peppercorns before grinding them,” he says. “The oils release, and the pepper gets a little spicier and sweeter.”

Makes:1 sandwich

1 tsp. Chaat masala, cumin, or coriander
  Salt, to taste
2 tsp. Freshly cracked black pepper, plus more for serving
2 Eggs, beaten
1 Tbsp. Half-and-half
1 Tbsp. Butter
2 Tbsp. Grated Parmesan
2 slices Soft white bread (Shah uses a Pullman loaf)
2 Tbsp. Mayonnaise
2 slices Tomato
½ cup Arugula
  Hot sauce, for serving (Shah recommends Valentina or Cholula)

1. Add spices, salt, and pepper to the eggs. (“Chaat masala, cumin, and coriander complement rather than take over. But use what you’d like. Let yourself be free with the spices.”) Whisk in half-and-half.

2. Melt butter in a small frying pan over medium heat. Add egg mixture and distribute eggs until they form a flat circle. Let cook until bottom is set, then add Parmesan. Add a couple of drops of water, then cover pan. Let sit for 1 minute, then turn off heat.

3. Toast bread, then spread slices with mayonnaise and season with black pepper. Add tomato and arugula on one slice and season with salt and pepper. Fold the egg in half and then in half again so it’s shaped like a triangle. Place egg atop greens, then sprinkle with hot sauce. Top with the other slice of bread and cut in half to serve.