Pork Roll Breakfast Sandwich with Hatch Chiles
This delicious, decadent pork, egg, and cheese breakfast sandwich is an absolute crowd pleaser and easy to make!
Ingredients
- 2 Slices Taylor Ham / Pork Roll
- 2 Tbs Hatch Chiles
- 2 Tbs Mayonnaise
- 2 Tbs Butter
- 2 Eggs
- 2 Slices Good Cheddar
- 2 Sliced English Muffins or Bagels
- 1/2 Tsp Sea Salt
- 1/2 Tsp Fresh Cracked Pepper
Instructions
- First, toast two English muffins.
- Mix the hatch chiles with mayonnaise and add a pinch of salt and pepper as needed. Set aside.
- Then, get a griddle or skillet going on medium heat.
- Cut two slices of pork roll, as thick as you'd like, typically about a quarter of an inch thick.
- Cut two to three notches along the perimeter of each pork roll slice so that when they cook, they don't curl up, then add to your skillet, cooking until the side down browns and crisps a bit.
- Once the pork roll is slightly browned on one side, flip the pork roll and add the cheese and cover with a lid so that the cheese gets nice and melty.
- Next get a second griddle or non-stick skillet going over medium-high heat and melt the butter so the pan is well covered. Crack the eggs on the skillet. Sprinkle the eggs with some salt + pep. Cook the eggs until the whites are just set. Flip and cook just another half minute or so for eggs over easy.
- Finally, just layer everything up! Slather each side of the English muffin with the hatch chile mayo, stack the cheesy pork roll and egg on the muffin, slice and eat!