We’re having a Saturday morning love affair… with pork and eggs. This sandwich is naughty and satisfying, and just requires a little thought on a Friday, so that you can serve it up on a Saturday. Who knows? You might have a guest(s).
Saturday Morning Sandwich
Prep Time
Cook Time
Total
Servings
Ingredients
- 2 thinly sliced pieces of beefsteak tomato
- 2 eggs
- 2 pieces of deli style ham or 4 bacon slices
- 1 avocado, thinly sliced lengthwise
- 2 slices of colby jack cheese
- 2 challah egg rolls (or a roll of your choice), sliced in half
- sriracha for garnish
- salt and pepper to season
- cooking spray
Let's go
- Preheat oven to 400º F.
- Prep and cut all ingredients.
- Prepare a baking sheet with aluminum foil, spray lightly with cooking spray, and place the tomato slices with a dash of salt and pepper onto the baking sheet. Put in oven and roast until tomatoes begin to caramelize, about 10-15 minutes.
- When you have about 7 minutes left with the tomatoes, in a non-stick skillet, slightly cook ham for 2 minutes. Reserve on the side.
- Using the same skillet, lightly coat with cooking spray and crack the eggs onto it, cook for 2 minutes and then flip. Cook another 1 – 2 minutes, depending on how runny you want your eggs.
- Meanwhile, add the cut open rolls to the cookie sheet and slightly toast, about 1 minute. When the rolls are toasted, top with the cheese slices and melt, about 30 seconds.
- Take out the rolls, tomatoes and assemble sandwich by adding all ingredients on top of rolls, then add the eggs at the end. Dot with sriracha and sprinkle with a bit more salt and pepper.