Pork Roll & Eggs Recipe

Pork roll & eggs

1. 1

   Prepare ingredients

   Slice the pork roll into 1/4- to 1/3-inch thick round slices. Crack the eggs into a small bowl, add the milk, a pinch of salt and pepper, and lightly beat until blended.

2. 2

   Toast bread (optional)

   If using sandwich rolls or bread, split rolls and toast them lightly in a toaster or on a skillet until golden. Set aside and spread a little mustard on the cut sides if desired.

3. 3

   Pan-fry pork roll

   Heat a large nonstick or cast-iron skillet over medium heat. Add the vegetable oil and 1/2 tablespoon of the butter. When butter foams, arrange pork roll slices in a single layer (work in batches if necessary). Cook 2–3 minutes per side, until the edges are crisp and the centers are heated through and slightly caramelized. Transfer cooked slices to a plate and keep warm.

4. 4

   Cook eggs: method A - over easy/medium/hard

   Wipe the skillet if it's very brown, reheat over medium-low and add remaining 1 1/2 tablespoons butter. When melted, crack eggs into the skillet separated by a little space. Season with a pinch of salt and pepper. Cook until whites are set but yolks still runny for over-easy (about 2–3 minutes), or longer for medium/hard to desired doneness. If you want firm tops quickly, cover the pan for 30–60 seconds or baste with melted butter.

5. 5

   Cook eggs: method B - scrambled

   For scrambled eggs using the beaten eggs: melt remaining butter over medium-low heat. Pour in egg mixture and let set briefly around edges. Stir gently with a spatula, folding until soft curds form and eggs are just cooked through (about 2–3 minutes). Season with salt and pepper.

6. 6

   Assemble

   Place 2–3 pork roll slices on each toasted roll or bread slice, top with an egg (or scrambled portion), and add cheese slice on top of hot pork roll/egg to melt if using. Spread mustard on the bottom roll if desired.

7. 7

   Garnish and serve

   Sprinkle chopped chives or parsley over the eggs, serve immediately while hot alongside ketchup, hot sauce, or extra mustard. Leftover pork roll can be refrigerated in an airtight container for up to 3 days.