Pork Roll Egg and Cheese Sandwich

This pork roll egg and cheese sandwich is my all-time favorite breakfast! This New Jersey native meat is delicious and packed with flavor, perfect for your next breakfast sandwich!

Course Breakfast, Brunch

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 618kcal

Author Kelly Hamilton

Cost $5

Equipment

Ingredients

4-6 slices pork roll
4 large eggs
2 slices cheese I prefer american cheese
2 bagels
salt and pepper to taste

US Customary - Metric

Instructions

Preheat a large skillet over medium heat with a little bit of butter or oil. Score the pork roll 3-4 times around the edges. Place the pork roll in the skillet and cook until browned to your liking on both sides, about 4-7 minutes total (pork roll is already cooked so you're just heating it up). Remove from the skillet and place on a toasted bagel.
Reduce the skillet heat to medium-low and crack the eggs into the skillet (use non-stick spray or butter/oil if needed). Break each yolk with the corner of your spatula (or leave for runny eggs). Sprinkle with each salt and pepper. After about 2 minutes, flip the eggs and immediately place a slice of cheese on top of each egg. Cover with a lid for about 30 seconds to 1 minute to help melt the cheese.
Remove the eggs from the skillet, placing them on top of the pork roll on the bagel. Top with the other half of the bagel. Serve with ketchup on the sandwich or on the side.

Notes

Make sure to score the pork roll before cooking it, it tends to bubble up and the middle doesn't brown. Scoring helps keep them flat as they cook.
Make the eggs however you enjoy, I like over-hard but you can cook them for less time and keep the yolk intact for an over-easy/runny egg
Toast your bagel beforehand so you don't have to wait to do it after your eggs/pork roll are cooked.

Nutrition