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Breakfast sandwiches are one of my favorite things to make—I’m not sure why, but they just are. This one’s pretty simple to put together, yet it has some fun twists, like soppressata and crispy potato skins and a perfect fried egg. And of course, no breakfast sandwich is complete without cheese—maybe that’s why I love making them so much!
FRIED SOPPRESSATA, CRISPY POTATO SKINS AND AMERICAN CHEESE SAUCE BREAKFAST SANDWICH
Recipe by Mark Calaminici | Food Loves Company
Serves 2
Ingredients
1 large potato, I used russet, peeled.
Extra virgin olive oil, to taste
Salt, to taste
Freshly cracked pepper, to taste
Smoked paprika, to taste
1/2 cup heavy cream
3 slices American cheese
6 slices Soppressata, hot or mild, thinly sliced
Butter, to taste
2 eggs
2 brioche buns, buttered and toasted or fried in the rendered soppressata fat, or both
Method
Rinse the potato skins under cold water to help release any excess moisture. Dry the skins and place on a sheet pan. Cover with extra virgin olive oil and season with salt, freshly cracked pepper and smoked paprika. Give a mix and make sure the skins are spread apart. Place in the oven at 400 for 10-15 minutes, or until crispy, tossing halfway through cooking.
2. In a small pot on low-medium heat, add heavy cream and once it comes to a simmer, add the cheese slices one at a time, whisking until melted. Once melted and thickened a bit season with salt, freshly cracked pepper and smoked paprika. When building the sandwich you may have to gently reheat the sauce so it loosens up a bit.
3. In a dry frying pan over low to medium heat, add soppressata and cook until it starts to render its fat and get a bit crispy but not overly crispy. Once cooked, remove to a plate lined with paper towel. Set aside. With the leftover rendered fat, you can toast or fry your eggs in it. If not, you can just remove and use butter.
4. In a large frying pan over medium heat, heat about 1 tbsp. butter per egg. Crack the egg into the melted butter and fry until the egg whites are completely set. You can add a splash of water and cover the pan partway through cooking and let the heat and steam gently cook the top of the egg, making sure the yolk remains runny. Season egg with salt and freshly cracked pepper. Set aside.