Porchetta and Fried Egg Sandwiches Recipe

1. 1

   Turn on the broiler.

2. 2

   Butter both halves of the sandwich buns and stick them under the broiler, sliced-side up, until lightly toasted.

3. 3

   (Alternately, toast the unbuttered buns, sliced sides down, in a well buttered cast-iron skillet over medium heat.)

4. 4

   Set a large nonstick saute pan or cast-iron skillet over medium heat and add olive oil.

5. 5

   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.

6. 6

   (The egg whites will be fully cooked, so no need to flip the eggs over.)

7. 7

   Remove to a large plate.

8. 8

   Swab the tops and bottoms of the bun halves with the aioli.

9. 9

   Place a porchetta slice on each bottom half and set a fried egg on top.

10. 10

    Distribute the arugula on top of the eggs, close up the sandwiches, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.