Breakfast Sandwich Recipe

prepare pork

Pat pork belly dry with paper towels. Cut into 6–8 mm (1/4 in) thick slices or strips suitable for sandwich stacking. Season both sides with 1 tsp salt, 1/2 tsp black pepper and 1 tsp smoked paprika.

render and crisp

Heat a heavy skillet (cast-iron preferred) over medium heat. Add the pork belly pieces (no oil needed if pieces have fat). Cook 4–6 minutes per side, pressing gently, until fat renders and edges are crisp and deep golden. Adjust heat to avoid burning; reduce to medium-low if browning too fast.

glaze

With pork nearly finished, spoon 2 tbs hot honey into the pan and tilt to coat pork pieces, cooking another 30–60 seconds so glaze thickens and caramelizes lightly. Remove pork to a plate and let rest 2 minutes (reserve any pan juices).

Preheat oven to 220°C (425°F). Toss halved baby potatoes with 1 tbs olive oil, 1 tsp chopped thyme, 1/2 tsp garlic powder, 3/4 tsp salt and 1/2 tsp black pepper. Spread cut-side down on a rimmed baking sheet in a single layer and roast 20–25 minutes until golden and tender, flipping once halfway. Keep warm while assembling sandwiches.

Warm a nonstick skillet over medium. Add 1 tsp neutral oil and 1 tbs butter. Crack eggs into the skillet and fry to preference: for over-easy flip gently after whites set and cook 15–30 seconds for a runny yolk, or longer for set yolks. Season eggs with a pinch of salt and pepper. Remove eggs to a plate and keep warm.

While eggs cook, halve avocado, remove pit, and scoop flesh into a small bowl. Lightly mash with a fork, season with 1/2 tsp lemon juice and a pinch of salt and pepper. This provides a spreadable avocado layer.

Toast focaccia slices: in the same skillet or in a toaster/oven, toast the focaccia cut-sides until golden and slightly crisp, about 1–2 minutes per side. If desired, melt a thin smear (about 1/2 tbs) of butter on each cut side while toasting for extra flavor.

Spread goat cheese: divide 60 g goat cheese between the two bottom slices and spread evenly to form a tangy barrier and flavor layer.

Layer arugula: place 1/2 cup arugula on top of goat cheese on each sandwich (divide evenly). Toss arugula briefly with remaining 1/2 tsp lemon juice and a pinch of flaky salt if you want brightness.

Add pork and avocado: arrange hot honey glazed pork belly slices on top of the arugula (divide evenly). Dollop or spread mashed avocado on the top focaccia slices, or spread onto the pork if you prefer more direct contact.

Add egg and finish: place a fried egg on top of the pork on each sandwich. Drizzle each sandwich lightly with 1/2 tsp extra hot honey and sprinkle with flaky sea salt. Top with the remaining focaccia slice.

Press and serve: press sandwich gently, cut in half if desired, and serve immediately with roasted potatoes and optional mixed greens on the side.

Toss optional microgreens or baby mixed greens with a tiny drizzle of olive oil and a pinch of salt. Serve alongside potatoes. Spoon any reserved pan glaze over potatoes or on the plate for extra flavor.