Pork and eggs breakfast sandwich
Pork second courses
Nothing says Saturday morning like a big breakfast: <br /> <br />pancakes topped with fruit, nuts and maple syrup <br /> <br />omelettes busting at the seams with meat, veggies and cheese <br /> <br />fried taters, bacon and onions <br /> <br />crepes stuffed with cheese and fruit (such as my Chocolate Crepes with Orange Creme) <br /> <br />or mammoth dagwood egg sandwiches! <br /> <br />Any other day of the week, it’s a quick bowl of cereal or smoothie before (or while) running out the door. But Saturday means getting up to a casual, laid back morning of preparing a breakfast feast. And my favorite thing to do is use up leftovers from the night before to create an egg sandwich. So with leftover pork roast, and tomato jam left from my Asiago Quiche Cups, I set out to make another breakfast masterpiece: a fried egg, stacked with a thick slice of pork roast, nestled between 2 toasted pieces of bread that have been slathered in tomato jam and herbed mayo. <br /> <br />Admittedly, I usually make 3 eggs instead of 2, and add 1/2 an egg to each sandwich, so that the bread is filled nicely. Yumm!
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