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 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.
Calories: 600kcal | Carbohydrates: 36g | Protein: 6g | Fat: 46g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 825mg | Potassium: 62mg | Fiber: 2g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg
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.
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