• 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.