After cooking the Roasted 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.
Ingredients
-
- 2 tablespoon Unsalted butter (at room temperature)
- 4 sandwich buns
- 2 tablespoon olive oil
- 4 pieces eggs (large)
- ⅔ cup Chipotle Aioli
- 4 Porchetta (1½ inch thick slices of warmed Porchetta - check the recipe at the "notes" section)
Garnish:
handful of arugula or spinach leaves
Chipotle Aioli:
- 6 tablespoon mayonnaise
- 2 teaspoon chipotle chiles in adobo (chopped)
- 2 tablespoon fresh cilantro (chopped)
- 1 teaspoon garlic (minced)
- ½ teaspoon cumin
- 4 teaspoon lime juice (fresh)
- sea salt and ground black pepper (adjust according to taste)
Step by step instructions
1 Turn on the broiler. Spread the butter on 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.)
2 Set a large nonstick sauté pan or cast-iron skillet over medium heat and add olive oil.
3 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.
4 Swab the top and bottom of the bun halves with the "Chipotle Aioli".
5 Place a sliced Porchetta on each bottom half and set a fried egg on top. Distribute the arugula or spinach on top of the eggs and serve warm.
Notes:
1.) Click to learn the Roasted Porchetta Recipe here.
Full Recipe
Porchetta Egg Sandwich
Ingredients:
- 2 tablespoon Unsalted butter (at room temperature)
- 4 sandwich buns
- 2 tablespoon olive oil
- 4 pieces eggs (large)
- ⅔ cup Aioli
- 4 Porchetta (1½ inch thick slices of warmed Porchetta - check the recipe at the "notes" section)
Garnish:
- handful of arugula or spinach leaves
Chipotle Aioli :
- 6 tablespoon mayonnaise
- 2 teaspoon chipotle chiles in adobo (chopped)
- 2 tablespoon fresh cilantro (chopped)
- 1 teaspoon garlic (minced)
- ½ teaspoon cumin
- 4 teaspoon lime juice (fresh)
- sea salt & ground black pepper (adjust according to taste)
Instructions:
- Turn on the broiler. Spread the butter on 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.
Prep the Chipotle Aioli:
- Mix all the ingredients for Aioli and set aside.
Prep the Buns:
- Spread the top and bottom of the bun halves with the "Chipotle Aioli".
- Place a sliced porchetta on each bottom half and set a fried egg on top. Distribute the arugula or spinach on top of the eggs and serve warm.
Notes:
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
