Fried Egg Sandwich with Porchetta
In a rush? This recipe is quick and simple plus it's packed with protein!
Make This Recipe
Ingredients
- Unsalted butter, at room temperature
- 4 sandwich buns, split
- 2 tablespoons olive oil
- 4 Eggland's Best Eggs (large)
- 2/3 cup Calabrian Chile Aioli
- 4 (1-1/2-inch) slices of warm Porchetta
- 1 handful of arugula or spinach leaves
Preparation
Turn on the broiler. Butter both halves of the sandwich buns and stick them under the broiler, sliced-side up, until lightly toasted.
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 warmed porchetta slice on each bottom half and set a fried egg on top.
Distribute the arugula on top of the eggs, close up the sandwiches, and enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 330 |
| Fat | 17 g |
| Saturated Fat | 4 g |
| Cholesterol | 208 mg |
| Sodium | 722 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Protein | 21 g |