Porchetta Egg & Cheese Sandwich with Calabrian Chili Ketchup
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Indulge in the ultimate breakfast sandwich featuring spicy ketchup, savory sliced porchetta, melted Gruyère cheese, and a perfectly gooey fried egg on a toasted bagel. It’s a deliciously messy, flavor-packed way to start your morning. Italian porchetta is a seasoned pork loin wrapped with belly and roasted. Whether you’re using up leftover homemade porchetta, picked some up from your deli or are just craving a hearty weekend brunch, this sandwich is sure to satisfy. If you can eat this without making a mess then I salute you.
I had so much homemade porchetta leftover since I made a whole roast for just Aaron and I last week, so this morning I threw together these breakfast sandwiches for us. We are usually so busy during the week that weekends are our time to get a slow start, sleep in and have breakfast together. I could have sat around eating this all day.
Table of contents
Key Ingredients in This Recipe
- Calabrian chili – They are little red Italian chili peppers that pack a punch and once preserved in oil (as used here), they are smoky, salty, fruity and spicy all at the same time. I mix them with ketchup to add spice and unique flavor.
- Porchetta – You can find thinner deli-sliced porchetta at some Italian delis though I typically make my own porchetta and make this breakfast sandwich using the leftovers.
- Eggs – The key to adding eggs to this breakfast sandwich is frying them until the whites set and breaking the yolks before flipping them in the pan for over-medium eggs. This helps to create and even gooey yolk that doesn’t make a mess when you bite into the sandwich.
How to Make This Porchetta Breakfast Sandwich Recipe
Step 1: Mix the Calabrian ketchup.
In a small bowl, whisk together the ketchup and Calabrian chili paste until combined. Refrigerate until ready to use.
Step 2: Sear the porchetta slices.
Heat a medium skillet over medium heat. Add the porchetta and cook until the meat is heated and golden brown, about 4 minutes. Use a spatula to remove the porchetta and shape it into 2 stacks and set aside, reserving as much of the rendered fat in the pan.
Step 3: Cook eggs.
Return the skillet to heat and crack the eggs into the pan. Cook until the egg whites have set, about 2 minutes. Season with salt and pepper then flip and continue to fry for about an additional 45 seconds.
Step 4: Toast bagel and melt cheese.
Preheat broiler on high. Toast the bagels until golden brown, about 2 minutes. Add the cheese to the bottom half of each bagel and broil until the cheese has melted.
Step 5: Assemble and serve.
Spread the ketchup on the top halves of the bagels. Top each bagel with the porchetta, a fried egg and arugula. Close the bagels and cut in half. Serve immediately.
Tips and Tricks for This Recipe
Swaps and substitutions
- Try swapping the Calabrian chili ketchup for a simpler ketchup, sriracha mayo or hot sauce.
- If you can’t find porchetta or don’t have leftovers from making your own I recommend using another lean and flavorful roast prosciutto cotto or mortadella.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
Porcetta Breakfast Sandwich with Calabrian Ketchup
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Ingredients:
- ⅓ cup ketchup
- 1½ teaspoons Calabrian chili paste
- ¾ pound porchetta, thinly sliced
- 2 eggs
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 bagels, sliced in half (I like everything or garlic bagels)
- 1 cup shredded Gruyère cheese
- ½ cup packed wild arugula
Instructions:
- In a small bowl, whisk together the ketchup and Calabrian chili paste until combined. Refrigerate until ready to use.
- Heat a medium skillet over medium heat. Add the porchetta and cook until the meat is heated and golden brown, about 4 minutes. Use a spatula to remove the porchetta and shape it into 2 stacks and set aside, reserving as much of the rendered fat in the pan.
- Return the skillet to heat and crack the eggs into the pan. Cook until the egg whites have set, about 2 minutes. Season with salt and pepper then flip and continue to fry for about an additional 45 seconds.
- Preheat broiler on high. Toast the bagels until golden brown, about 2 minutes. Add the cheese to the bottom half of each bagel and broil until the cheese has melted.
- Spread the ketchup on the top halves of the bagels. Top each bagel with the porchetta, a fried egg and arugula. Close the bagels and cut in half. Serve immediately.
Nutrition:
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Holy bagel. Can’t wait to try this!
hope you enjoy lauren!! 🙂