How to make a really, really good (and gooey) breakfast sandwich

Fry two slices Taylor Pork Roll. I prefer thick slices. If you’re unfamiliar with Taylor Pork Roll, it’s a processed ham product, not unlike Spam, that is popular in New Jersey. I like it quite a lot…it really is like Spam, but in my experience it’s a little firmer and less greasy.

Also fry one egg. Over-easy, or over-medium, is what we’re going for here.

Onto your bread–bread of your choice, in this case I used a sandwich roll–layer the ingredients in this order: 1 slice of cheese, the egg (be careful not to break the yolk!), the two slices of Taylor Pork Roll (overlapped), another slice of cheese…and then close the bun.

This is what you get:

And when you bite into it, the yolk breaks and oozes its wonderful eggy creaminess all over.

Variations: change the meat, change the cheese, change the bread, cook the egg differently, put some veggies on it, whatever. In fact, there’s no one way to make a breakfast sandwich. I’ve used waffles as the bread before, to great effect:

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