Living in New Jersey, a pork roll egg and cheese is a necessary evil. Evil – because of its deliciousness and high calorie content and necessary because… well it’s just “Jersey”.
People in North Jersey call it Taylor Ham (the best brand) and people in South Jersey call it Pork Roll. The fight is almost as passionate as “sauce” vs. “gravy”. Gravy wins hands down – but that’s another blog.
After having one of the shittiest years and the shittiest New Year’s Eves (yet another blog), I decided to treat myself to a twist on the normal, well-known PEG. Maybe I’d feel better about “stuff” – and I do!
My original blog about the wonderful PEG can be found HERE – and nothing can mess with perfection.
I don’t want to mess with the crème de la crème of NJ breakfast sandwiches, but I do want to offer you a gourmet alternative.
My Gourmet Pork Roll, Egg & Cheese – Is There such a thing?
2 slices of long-sliced Italian bread (I used Paramount sliced semolina)
1 tbsp apricot fruit spread
3-4 slices of cooked pork roll (you can use pancetta instead)
1 egg – fried (I like my yolk cooked)
1/4 c crumbled Gorgonzola
3 tbsp butter
salt & pepper
Tools needed: a panini press or something heavy to weigh down the bread (I used the latter)
Cook pork roll in some Pam until browned and cooked through. Set aside.
Cook egg in the same pan to desired doneness. Sprinkle with salt and pepper. The flavor of the pork roll will permeate the egg – yum!
Assemble sandwich: Spread fruit spread on bottom half of the bread. Add pork roll, egg and crumbled Gorgonzola. Melt butter in a clean pan and add sandwich – presentation side down. Press with something heavy. Cook until golden brown, flip and do the same to the other side.
Cheese with be melted and the sandwich with be delish!
Try it out and let me know if you like it. It mixes the saltiness of the Taylor Ham and the sweetness of the fruit.
And for all you Jersey guys and gals – let me know how it compares to the original!