Fried egg and salami sandwich

AT A GLANCE

  • Serves 4 people

Fried eggs and crisp salami make happy partners, particularly layered on grilled ciabatta - it's an ideal weekend breakfast, but would be just as good for lunch, dinner or a late-night snack.

  • 40 ml olive oil
  • 16 slices flat sopressa
  • 8 eggs
  • Toasted ciabatta and aïoli, to serve
  •  
  • Fried herb sauce
  • 125 ml (½ cup) olive oil
  • 2 tbsp sage
  • 2 tbsp rosemary
  • 2 tbsp thyme
  • ¼ cup finely chopped flat-leaf parsley
  • 1 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 garlic clove, finely chopped
01   For fried herb sauce, heat oil in a small saucepan over medium-high heat until shimmering, add sage and fry for 20 seconds until crisp, remove with a slotted spoon, then repeat with rosemary and thyme. Set oil aside to cool, then chop fried herbs and combine in a bowl with parsley, lemon juice, vinegar and garlic. Season to taste, then stir in enough cooled oil to form a drizzling consistency.
02   Heat oil in a large frying pan over medium-high heat, add sopressa and fry, turning occasionally, until crisp (1-2 minutes). Drain on paper towels. Reduce heat to medium and fry eggs in batches until cooked to your liking (2-3 minutes for soft yolks), then drain on paper towels.
03   Spread toasted ciabatta with aïoli, top with salami and fried eggs, season to taste and serve hot with fried herb sauce.

Topics:

WINTER, SALAMI, SANDWICH, BREAD, EGGS, HERBS

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES AND GERALDINE MUÑOZ

Drinking Suggestion:

HOT COFFEE (MORNING), COLD BEER (EVENING). , suggested by MAX ALLEN

FEATURED IN

June 2017

June 2017

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