Porcetta Breakfast Sandwich with Calabrian Ketchup
This is the ultimate breakfast sandwich. Spicy ketchup, with flavorful sliced porchetta, sharp Gruyère cheese and gooey fried eggs on a bagel. If you can eat this without making a mess then I salute you.
Servings 2
Calories 532kcal
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
Calories: 532kcal | Carbohydrates: 69g | Protein: 27g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 200mg | Sodium: 1222mg | Potassium: 322mg | Fiber: 3g | Sugar: 9g | Vitamin A: 775IU | Vitamin C: 2mg | Calcium: 384mg | Iron: 2mg
