Soppressata, Egg & Cheese Sandwiches
with Spicy Fig Mayo
Ingredients
- 2 Pasture-Raised Eggs
- 3 oz Soppressata
- 2 Burger Buns
- 2 oz Fontina Cheese
- 1 Tbsp Fig Spread
- 2 Tbsp Mayonnaise
- 1/4 tsp Crushed Red Pepper Flakes
Instructions
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Prepare the ingredients
If necessary, halve the buns. Grate the cheese on the large side of a box grater. In a bowl, combine the mayonnaise, fig spread, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.
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Toast the buns
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
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Fry the eggs & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Evenly top the eggs with the grated cheese. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Assemble the sandwiches using the toasted buns, spicy fig mayo, fried eggs, and as much of the soppressata as you'd like (you may have extra). Enjoy!
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