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.
In a small bowl, whisk together the ketchup and Calabrian chili paste until combined. Refrigerate until ready to use.
For assembly:
Preheat broiler on high. Toast the bagels until golden brown, about 2 minutes, and set aside.
Heat a medium skillet over medium heat. Add the oil and heat through. Add the porchetta and sauté until the meat is heated and golden brown on both sides, about 10 minutes.
Make two stacks of the porchetta on an aluminum-foil-lined baking sheet and top with the Gruyère. Broil until the cheese has melted, about 2 minutes.
Spread the ketchup on the bottom halves of the bagels. Top each bagel with the porchetta and cheese mixture, a fried egg and arugula. Close the bagels and cut in half. Serve immediately.