New Jersey · Breakfast
Pork Roll, Egg and Cheese
- Easy
- 20 min
- roughly 2 of 4 for cost
Leads with richness that coats and comforts.
Ingredients
- 8 slices pork roll (Taylor ham), 5mm thick
- 4 kaiser rolls, split
- 4 eggs
- 4 slices American cheese
- Butter
- Salt, pepper, and ketchup if you must
The skills inside
Allergen screen
Found: gluten · dairy · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Cut three or four notches into the edge of each pork roll slice so it does not dome as it cooks.
- Griddle the slices over medium-high heat 2-3 min a side until the edges char and curl. 3 min
- Fry the eggs in the same pan, breaking the yolk or not according to conscience.
- Lay cheese on the hot pork roll to melt, then build: roll, pork roll and cheese, egg, salt and pepper.
- Wrap in foil for a minute so everything settles, then eat.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Griddle & plancha work 45 recipes
- Full contact with the metal: the food lies flat, with no dome in the middle and no curled edge lifting it away, so browning reaches the entire face rather than a ring of it.
- Contact is immediate and audible, and the food stays where it is put rather than sliding around in a slick of its own released liquid.
- The cooked face is an unbroken sheet of even colour: the whole surface browned, not a pattern of marks with pale ground between them, and not a dark centre with pale corners.
- The metal around the food is dry: no spreading wet patch steaming out from under it, nothing weeping onto the surface and boiling there.
- Turned once or twice and no more, and lifted while the crust is still brown: a piece flipped repeatedly never holds heat long enough to build one.
Where it goes wrong The surface was crowded and its temperature crashed, so everything gave up its water at once and stewed on the metal: pale, damp, grey at the edges, and stuck fast where the crust never got the chance to form.
At the Table
- The Pour
- Mimosa (weekends only)
- Also Right
- Cava, straight
- From the Taps
- -
- Zero-Proof
- Fresh orange juice & café au lait
Morning food wants brightness and bubbles, or honest coffee: nothing that argues before noon.
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