Snack
by CookWhatHK0 saved
Porchetta & Egg Breakfast Sandwich layers maple-glazed pork and fried eggs in a toasted English muffin spread with Japanese mayo.
Heat a pan over medium heat and add the olive oil. Place the porchetta in the pan and crisp it on both sides. Pour in the maple syrup, bourbon, and red wine vinegar, stirring to ensure the porchetta is evenly coated. Let it cook until the glaze thickens. Remove the porchetta from the pan and set it aside.
以中火熱鍋，加入橄欖油，放入意式烤豬肉煎至兩面香脆。加入楓糖漿、波本威士忌和紅酒醋，攪拌讓豬肉均勻裹上醬汁，煮至醬汁收濃，取出備用。
Spread a thin layer of Japanese mayonnaise on the cut sides of the English muffin. Toast these in a pan over medium heat until they turn golden brown. Once toasted, remove them and set aside.
在英式鬆餅切面薄薄塗上日本蛋黃醬，以中火在鍋中烤至金黃，取出備用。
In a non-stick pan, heat the avocado oil and butter over medium heat. Crack the eggs into the pan and allow the whites to set. Gently break the yolks and continue cooking until they are just set. Season with salt and pepper, then transfer the cooked eggs to a paper towel to drain any excess oil.
以中火熱不黏鍋，加入牛油果油和牛油，打入雞蛋，待蛋白凝固，輕輕戳破蛋黃，煮至剛凝固，加鹽和胡椒調味，放在廚房紙上吸去多餘油分。
Spread Japanese mayonnaise on the bottom half of the toasted English muffin. Place the glazed porchetta on top, then add the fried eggs. Add the top half of the muffin to complete your sandwich.
在烤好英式鬆餅的下半部塗上日本蛋黃醬，放上裹了醬汁的意式烤豬肉，再放煎蛋，蓋上鬆餅上半部即成三文治。
