Roasted Porchetta Egg Sandwich

After cooking the porchetta, it was time to start enjoying the leftovers. And this porchetta egg sandwich is perfect for breakfast or even lunch. So, give your roasted porchetta a boost of flavor by adding chipotle aoili, this sauce is perfect for steaks, burgers and lamb chops too.


Porchetta Egg Sandwich
Prep time
Cook time
Total time
Serves: 4
  • Unsalted butter, at room temperature
  • 4 sandwich buns, split
  • 2 tablespoons olive oil
  • 4 large eggs
  • ⅔ cup Aioli
  • 4 (1-1/2-inch) slices of warm Porchetta (recipe here)
  • 1 handful of arugula or spinach leaves
Chipotle Aoili
  • 6 tablespoons mayonnaise
  • 2 teaspoons chopped chipotle chiles in adobo
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon minced garlic
  • 1⁄2 teaspoon cumin
  • 4 teaspoons fresh lime juice
  • sea salt & freshly ground black pepper, to taste
  1. Turn on the broiler. Butter both halves of the sandwich buns and stick them under the broiler, sliced-side up, until lightly toasted.
  2. (Or, toast the unbuttered buns, sliced sides down, in a well buttered cast-iron skillet over medium heat.)
  3. Set a large nonstick sauté pan or cast-iron skillet over medium heat and add olive oil.
  4. 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.
  5. Swab the tops and bottoms of the bun halves with the aioli.
  6. Place a porchetta slice on each bottom half and set a fried egg on top. Distribute the arugula on top of the eggs and serve.
Chipotle Aoili
  1. Put all ingredients in a blender and blend until smooth.
  2. Transfer to a bowl or squeeze bottle, and refrigerate until needed.