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A Celebration of Smoked Pork: Open-faced Barbecue Sandwich with Fried Egg

Open-faced barbecue sandwich

Keeping in theme with the short articles and quick and tasty recipes of ‘smoked pork week’, today I bring you the ultimate leftover barbecue pork breakfast– an open-faced barbecue sandwich with a sunny-side up fried egg.

This is probably my favorite dish that we made this week using the leftover pork from the smoked Boston butt last  weekend. The contrast of texture is excellent. The creaminess of the cayenne-sprinkled egg yolk blends perfectly into the sweet-heat of the sauce drenched pork laying a top the hickory-smoke infused and super crunchy hamburger bun. The entire thing is an all-around home run. I just wish I had enough leftover pork to make it again.

Open-Faced Barbecue Sandwich with Fried Egg (feeds two)

  • 1 large farm egg
  • 1 hamburger bun, split
  • 2 cups pork
  • 1/4 cup favorite barbecue sauce
  • 1 teaspoon apple cider vinegar
  • 2 sprigs fresh thyme, leaves picked
  • 1/2 teaspoon rosemary, finely chopped
  • handful arugula or favorite relish/chow chow
  • 3 teaspoons hickory-smoked pork fat reserved from smoking Boston butt
  • Kosher salt, to taste

In a cast iron pan, heat 1 teaspoon pork fat over medium-heat. Fry only the inner-side of each hamburger bun until golden brown. Remove to a plate.

In the same pan, heat 1 teaspoon pork fat and fry the egg over medium-ish high heat until crispy and the egg white is no longer runny (you’re going for a crispy fried egg and runny yolk– none of that slow-cooked egg stuff here). Season with salt and cayenne pepper. Remove to a plate.

In the same pan, heat the remaining teaspoon pork fat and fry the pork over medium-ish high heat until warmed thoroughly. Add in the cider vinegar, rosemary, and barbecue sauce and continue to cook until the sauce is slightly caramelized, but not burnt. Remove to a plate and sprinkle with fresh thyme.

Plate and serve hot.

Fried egg with cayenne

Music to eat a great breakfast to: Brett Dennen – “Brett Dennen” Click to listen for free at Grooveshark!

“This is that rare and wonderful thing – a brilliant debut album from a mature young artist with a sound like nothing you have ever heard. Dennen’s voice sounds like it’s caught somewhere between adolescence and adulthood, but he sings with the idiosyncratic confidence of Van Morrison. His guitar playing crackles with jazzy melody and he has already learned that less means more. Dennen’s unique phrasing syncopates with the playing to make you tap your toes as you absorb his superbly crafted songs. The material is often unabashedly spiritual, invested with down-to-earth intensity and sincerity. Brett Dennen has it all together and the production lets it shine. It’s all that good-essential!” – Review by Michael Devlin for Music Matters

Follow me on Twitter: Don’t forget! Did you make the recipe and want to share how it turned out? Do you like the pictures? Dig the music? Just want to say hello? Add me on Twitter @cblackwell44, introduce yourself, and tell me about it! (the button to add is located at the top of every page)  - Chase

8 comments

1 Sasa { 05.02.10 at 7:43 am }

Looks awesome, but onward and upward soldier! The days of pork butt (ahahaha, butt) are gone and the way is paved for newer and greener pastures! Or something. Look, it’s Sunday, gimme a break, who makes sense on a Sunday? ;P
.-= Sasa´s last blog ..Eggplant Salad with Sesame and Pondering the Twists of Fate =-.

2 Chase { 05.02.10 at 11:04 am }

Sasa – haha, you’re right… I’ve had enough butt to last me for weeks. I guess you could even say my butt’s exhausted from all of this pork butt… I do like ‘butt’ jokes, though :)

3 jaden { 05.02.10 at 11:38 am }

Love the photo – perfect egg!

4 Chase { 05.02.10 at 12:30 pm }

Thanks Jaden!

5 Taylor { 05.02.10 at 3:20 pm }

I am not a fan of runny eggs, but combined with pork, I just might have to give it a try. Great photo and recipe.
.-= Taylor´s last blog ..what do you do with blackberries and blood oranges? =-.

6 Chase { 05.04.10 at 3:11 pm }

Thanks Taylor! You should keep trying the sunny side up eggs. I used to be a dedicated scrambled eggs lover, but over time I’ve acquired a love for fried sunny side up eggs. I haven’t even had scrambled eggs in years.

7 Allison Yengich { 08.18.11 at 10:30 pm }

What simple action could you take today to produce a new momentum toward success in your life?

8 Hearty and Comforting Open-Faced Sandwiches | Yummly { 02.08.12 at 12:48 pm }

[...] Open-faced Barbecue Sandwich with Fried Egg (from Chase Blackwell) [...]

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