Pork Roll & Egg Recipe

Split and toast

Slice the sandwich roll in half horizontally. If you like a lightly toasted interior, place the cut sides down in the skillet for 30–60 seconds over medium heat and remove. Set aside.

Heat a small nonstick or cast-iron skillet over medium heat until shimmering. Add 1 teaspoon butter or a light film of oil and swirl to coat.

Lay the 4 slices of pork roll in the hot skillet in a single layer. Cook 1½–2 minutes per side, or until the edges brown and the slices curl slightly. If the slices are thick, cook a bit longer until warmed through and lightly crisped.

Optional: If you prefer, fold a slice in half and press it slightly so it becomes thicker and chewier before flipping. Remove the cooked pork roll to a plate and keep warm in a low oven (100–120°C / 210–250°F) or cover with foil.

Wipe the skillet quickly with a paper towel if it has excess fat, then add a little more butter or oil if needed and reduce heat to medium–low.

Fried egg (classic)

Crack 1 egg into the skillet and season with 1/8 tsp salt and a pinch (1/16 tsp) black pepper. For sunny-side-up: cook undisturbed 2–3 minutes until whites are set but yolk still runny. For over-easy: cook 2 minutes, carefully flip, and cook 20–30 seconds more. Remove and place on top of the pork roll slices.

Square/press egg (diner-style; optional)

If you want the egg to match the sandwich shape, use a ring mold or cleaned tuna can (open both ends). Lightly oil the inside of the ring, place it in the skillet, crack the egg into it, and cook until the white sets (about 2–3 minutes). Remove ring and place the set egg onto the pork roll.

Place the cooked pork roll on the bottom half of the roll. Top immediately with the hot egg, then place the slice of American cheese over the egg so it melts slightly from the residual heat. If you like extra melt, return assembled open sandwich to the skillet (low heat) for 15–30 seconds.

Add ketchup or hot sauce to taste if using. Place the top half of the roll on the sandwich, press gently, slice in half if desired, and serve immediately.

To make multiple sandwiches, multiply ingredients and cook pork roll in batches. For a heartier sandwich add a second egg or extra cheese. For a lower-sodium option, blot excess grease from pork roll with paper towel before assembling.