Porchetta and Fried Egg Sandwiches
Think of this as the ultimate Italian breakfast sandwich. Good porchetta is essential—use thick slices still warm from the oven, or gently warm leftover porchetta in a dry skillet over low heat. You’ll also need to make the Calabrian Chile Aioli.
What to buy: Kaiser rolls or brioche-style hamburger buns are both good choices. Whatever you do, avoid super-squishy supermarket hamburger buns.
- Unsalted butter, at room temperature
- 4 sandwich buns, split
- 2 tablespoons olive oil
- 4 large eggs
- 2/3 cup Calabrian Chile Aioli
- 4 (1-1/2-inch) slices of warm Porchetta
- 1 handful of arugula or spinach leaves
1Turn on the broiler. Butter both halves of the sandwich buns and stick them under the broiler, sliced-side up, until lightly toasted. (Alternately, toast the unbuttered buns, sliced sides down, in a well buttered cast-iron skillet over medium heat.)
2Set a large nonstick sauté pan or cast-iron skillet over medium heat and add olive oil. Break in the eggs and fry until the whites are set and starting to brown on the edges but the yolks are still runny, about 4 to 5 minutes. (The egg whites will be fully cooked, so no need to flip the eggs over.) Remove to a large plate.
3Swab the tops and bottoms of the bun halves with the aioli. Place a porchetta slice on each bottom half and set a fried egg on top. Distribute the arugula on top of the eggs, close up the sandwiches, and serve.
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