The Ultimate Breakfast Sandwich
Eggslut's breakfast sandwich is a delicious mix of pork, Sriracha, and marbleized eggs. Pro tip: Slice your rolls with a gold switchblade.
"Make it for your homies. They'll love you forever."
Prep: 25 minutes
Total: 25 minutes
for the Sriracha mayo:
1 teaspoon Sriracha sauce
2 tablespoons mayonnaise (I use Hellman's)
for the marbleized eggs:
4 tablespoons butter
8 free-range eggs
salt, to taste
4 tablespoons sliced chives
for the pork:
1 can Spam or 4 2-ounce pork loin chops
4 quarts canola oil
3/4 cup cornstarch
2/3 teaspoon Kosher salt
1 handful sliced scallions
1 pack King's Hawaiian dinner rolls
1. For the Sriracha mayo: Combine ingredients in a bowl and mix until blended.
2. For the marbleized eggs, in a pan over medium heat, melt one tablespoon of the butter. Crack 2 eggs directly into the pan and break yolks apart with a rubber spatula. Swirl yolks around to give the eggs a "marbled" effect—it's important not to scramble. Cook eggs until the bottom is set, about 1-1/2 to 2 minutes. Season with salt and chives. Do not flip. Fold eggs omelette style with the unflipped side up. Repeat with the remaining eggs.
3. If you're using Spam, slice the Spam in 1/4-inch slices and sear on medium-high heat until lightly browned. If you're using pork loin chops, in a large pot or deep fryer, heat the oil to 375 degrees. Combine the cornstarch and salt in a medium bowl. Coat pork chops in dredge mixture and let sit for 10 minutes. Deep fry the chops for 5 minutes or until golden brown and delicious.
4. To assemble the sandwiches, slice the rolls in half (I use 4 rolls still stuck together) and toast each, cut-side down. Slather the Sriracha mayo on the toasted side both rolls. Layer Spam or pork chop on the bottom bun. Layer marbleized egg on top of the meat. Top the eggs with sliced scallions. Lid the sandwich with the top bun and enjoy.