Scrambled Egg Sandos

• Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 18-20 minutes.

• While sweet potato roasts, in a medium bowl, whisk together eggs*, sour cream, 2 TBSP water, 1⁄4 tsp Tuscan Heat Spice (be sure to measure—we sent more), 1⁄4 tsp salt, and pepper until thoroughly combined. (For 4 servings, use 4 TBSP water, 1⁄2 tsp Tuscan Heat Spice, and 1⁄2 tsp salt.) • In a small bowl, combine mayonnaise, 1 tsp Tuscan Heat Spice, 1 tsp olive oil, juice from one lemon wedge, a pinch of salt, and pepper. (For 4, use 2 tsp Tuscan Heat Spice, 2 tsp olive oil, and juice from two lemon wedges.)

• Melt 1⁄2 TBSP butter (1 TBSP for 4 servings) in a medium, preferably nonstick, pan (use a large pan for 4) over medium heat. Pour in egg mixture; cook, undisturbed, until just set, 30-45 seconds. • Continue to cook, gently stirring in a figure-eight pattern, until curds form and eggs are scrambled to preference. Turn off heat; transfer to a plate and divide into two even piles (four piles for 4). Top each pile with gouda. Wipe out pan.

• Melt 1⁄2 TBSP butter in pan used for eggs over medium heat. Add buns, cut sides down; toast until golden brown, 1-3 minutes. (For 4 servings, work in batches, adding 1⁄2 TBSP butter for each batch.) • While buns toast, add half the arugula, 1⁄2 tsp olive oil (1 tsp for 4), and juice from one lemon wedge (two wedges for 4) to bowl with diced tomato. Season with salt and pepper. Toss to combine.