Nothing says Saturday morning like a big breakfast:
pancakes topped with fruit, nuts and maple syrup
omelettes busting at the seams with meat, veggies and cheese
fried taters, bacon and onions
crepes stuffed with cheese and fruit (such as my Chocolate Crepes with Orange Creme)
or mammoth dagwood egg sandwiches!
Any other day of the week, it’s a quick bowl of cereal or smoothie before (or while) running out the door. But Saturday means getting up to a casual, laid back morning of preparing a breakfast feast. And my favorite thing to do is use up leftovers from the night before to create an egg sandwich. So with leftover pork roast, and tomato jam left from my Asiago Quiche Cups, I set out to make another breakfast masterpiece: a fried egg, stacked with a thick slice of pork roast, nestled between 2 toasted pieces of bread that have been slathered in tomato jam and herbed mayo.
Admittedly, I usually make 3 eggs instead of 2, and add 1/2 an egg to each sandwich, so that the bread is filled nicely. Yumm! —Sherry K-Jazzy Gourmet
softened butter, olive oil or coconut oil
slices whole grain bread (I use Brownberry Oatnut)
thick slices cooked pork roast (such as shoulder or loin)
Butter or oil one side of each slice of bread (about 3/4 teaspoon each). In a large hot skillet or griddle, melt remaining butter or oil over medium heat. Add both the pork and eggs to the skillet, keeping them on separate sides from one another. Season eggs with salt and pepper. Using a spatula, break the yolks to run over the whites. Cook for 30 seconds, or until the eggs start to set and the pork begins to brown. Flip pork and eggs over and continue to cook for another 30 seconds. Remove from the skillet and transfer to a plate. Place 2 slices of bread into the skillet, butter side down. Spread 1/2 of the tomato jam over each of the slices. Place a slice of pork over the jam on each slice. Stack an egg over each slice of pork. Spread 1/2 the herbed mayo over each egg. Top with the 2 remaining slices of bread, butter side up. Cook until golden brown on both sides, about 2-4 minutes per side.
1 teaspoon olive oil
1/4 cup chopped onion
1 large tomato, peeled and chopped
1/2 teaspoon mustard seed
1/2 teaspoon dried thyme
1/2 teaspoon cinnamon
1/2 tablespoon molasses
1 tablespoon red wine vinegar
1/8 teaspoon of chili pepper flakes
a big pinch of salt
Heat a small saucepan to medium high heat. Add 1 teaspoon olive oil. When the oil is hot, add the onion and cook for a few minutes until tender. Stir in the tomatoes, mustard seed, thyme, cinnamon, molasses, vinegar, chili pepper flakes and pinch of salt. Turn the heat down to low and simmer until the mixture reduces and becomes thick, about 40-50 minutes.
2 tablespoons light mayo
2 tablespoons lite sour cream or plain yogurt
1-2 tablespoons chopped fresh herbs (such as rosemary, basil, thyme, savory, oregano, etc)
Throw everything into a bowl and combine well. Refrigerate for an hour to intermingle the flavors.