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Fat Gabs

Pork & fried egg brioche bun

I will find any excuse to throw a fried egg on something. This was an impromptu brunch with left over pork we had. If you want to skip the hassle of preparing and cooking pork, you could make this with some bacon!





Ingredients

  • 1 Brioche bun

  • Handful of rocket leaves

  • 1/2 tomato, sliced

  • 4-5 slices of thinly cut pork shoulder (or any substitute, i.e. bacon)

  • Oregano

  • Salt and pepper

  • 1 egg

  • 1 tbsp mayonnaise

  • 1tsp African peri peri sauce


Directions

  1. Heat oil in a small pan over medium heat, fry egg, season with dash of oregano and salt and pepper to taste.

  2. Fry for about 3-4 minutes and then cover with a lid, once the yolk starts to look cloudy stop cooking (you want the yolk to be runny), set aside

  3. Prepare peri peri mayonnaise by mixing mayonnaise and peri peri sauce together

  4. Spread over the bottom bun, place pork on top. On the top bun, place rocket leaves and sliced tomatoes, and press buns together.


Notes

  • See my crackling pork shoulder recipe for ingredients and directions on how to prepare the pork in this bun

  • You can substitute the pork slices with bacon or other meat


© Fat Gabs Original recipe.

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