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
Author: Jessie | The Fork Bite
- 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
- 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
- Turn on the broiler. Butter both halves of the sandwich buns and stick them under the broiler, sliced-side up, until lightly toasted.
- (Or, toast the unbuttered buns, sliced sides down, in a well buttered cast-iron skillet over medium heat.)
- Set 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.
- Swab 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 and serve.
- Put all ingredients in a blender and blend until smooth.
- Transfer to a bowl or squeeze bottle, and refrigerate until needed.