Preheat oven to 350ºF.
Place potatoes in pot and cover with water. Bring to boil and cook to tender. Drain and mash into a chunky mixture with the chicken stock. Season with salt, pepper and a sprinkle of paprika. Keep warm over low heat. When ready to serve, stir in cheese and parsley.
Meanwhile, place bread on a cooling rack set over baking sheet and toast to golden.
Once bread is toasted, remove and switch broiler on.
Heat pan over medium heat with EVOO, 1 turn of the pan. When ready to serve, fry eggs in oil to desired doneness, up or over-easy. Season with salt and pepper.
Meanwhile, broil grapefruits or oranges dressed with a drizzle of honey and cinnamon to heat and char at edges, a couple of minutes.