Preheat the oven to 400 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Scrub potatoes. Stem and finely chop basil. Cut potatoes into roughly 2" wedges. Coarsely chop garlic. With the back of a spoon, or small pan, gently crush fennel seeds to release their aromatics. Finely chop sun-dried tomatoes.

In a mixing bowl, combine 2 tsp. olive oil, potatoes, and salt and pepper to taste. Mix together, ensuring potatoes are well-coated. Place on a baking sheet and roast in oven for 15-18 minutes, or until golden brown and fork tender.

While potatoes are cooking, rinse mixing bowl used for potatoes and use to combine ground turkey, half the garlic, crushed fennel seed, and 1/2 tsp. of salt and pepper (freshly cracked is best). Mix with hands or spatula until spices are evenly distributed. Form the sausage into 2 equal-sized, 1/2" thick patties.

Heat 2 tsp. olive oil in a medium pan over medium heat. Cook sausage patties on each side for 4-6 minutes, or until they are firm to the touch and no pink remains (165 degrees minimum internal temperature.) Remove from the pan and place on a paper towel lined plate to absorb excess oil. Halve the English muffins, add a slice of Swiss cheese to 2 of the halves, and place on the baking sheet used to roast the potatoes. Bake for 2-3 minutes, or until cheese has melted and muffins are toasted.

In the same pan, warm 1 tsp. olive oil over medium heat. When oil is hot, add remaining garlic and sun-dried tomatoes and sauté for 1 minute. Add liquid egg and basil to the pan and cook for 3-4 minutes, stirring occasionally, or until eggs are fluffy. Add salt and pepper to taste. Cut cooked egg in half for easy sandwich assembly.

Place bottom half of muffin with the cheese on a plate. Top with egg, arugula, and sausage. Finish by adding the top half of the English muffin. Compose a mound of roasted potatoes on the side.