For the scrambled eggs: Melt butter in a skillet over medium-low heat. Add the Eggland’s Best eggs, folding them consistently to avoid sticking, until large curds form and mixture is mostly set (but still soft) before adding the shredded fontina. Continue cooking for about 30 seconds or until cheese is melty. Set aside.

For the caramelized onions: Place olive oil and butter in a large skillet over medium-low heat until butter melts. Add the onions. Cook, stirring occasionally, until light golden brown. Add the salt and sugar. Continue to cook and stir until onions are soft and golden, about 20 minutes. Set aside.

Crispy prosciutto: Preheat a skillet over medium heat. Place prosciutto in pan and cook for about 3 minutes, flipping half-way through, until crispy. Set aside.

Parmesan Butter: Combine softened butter with shredded Parmesan.

Spread one side of each slice of bread with 1 Tbsp. Parmesan butter.

To build sandwiches: Spread 2 Tbsp. chopped sun-dried tomato on bottom 2 slices. Next, add two to three slices of crispy prosciutto. Top with fluffy eggs, salt and pepper, caramelized onion and arugula. Cover with top piece of bread then place in a panini maker set to 375 F.

Grill until panini is crispy and golden.