Porchetta and Fried Egg Sandwiches Recipe

• Unsalted butter, at room temperature
• 4 sandwich buns, split
• 2 tablespoons olive oil
• 4 large eggs
• 2/3 cup Calabrian Chile Aioli
• 4 (1-1/2-inch) slices of warm Porchetta
• 1 handful of arugula or spinach leaves

1. Turn on the broiler.
2. Butter both halves of the sandwich buns and stick them under the broiler, sliced-side up, until lightly toasted.
3. (Alternately, toast the unbuttered buns, sliced sides down, in a well buttered cast-iron skillet over medium heat.)
4. Set a large nonstick saute pan or cast-iron skillet over medium heat and add olive oil.
5. Break in the eggs and fry until the whites are set and starting to brown on the edges but the yolks are still runny, about 4 to 5 minutes.
6. (The egg whites will be fully cooked, so no need to flip the eggs over.)
7. Remove to a large plate.
8. Swab the tops and bottoms of the bun halves with the aioli.
9. Place a porchetta slice on each bottom half and set a fried egg on top.
10. Distribute the arugula on top of the eggs, close up the sandwiches, and serve.

butter, buns, olive oil, eggs, calabrian chile aioli, handful of arugula

Taken from www.chowhound.com/recipes/porchetta-sandwiches-31216 (may not work)