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Weekend Breakfast Egg Sandwiches
This hearty breakfast sandwich stacks warm barbecue pulled pork, a fried egg, and melted cheddar cheese on a toasted pretzel bun. A quick slaw mixed with sweet and spicy red pepper jelly adds a bright, crunchy contrast to the rich meat and egg. It is an excellent choice for a lazy weekend brunch or a filling morning meal.
Ingredients
- 2 tablespoons butter, softened
- 2 pretzel buns (4 inch diameter), sliced in half horizontally
- 2 eggs
- 2 slices (¾ oz each) Cheddar cheese
- ¾ cup shredded coleslaw mix (from 14-oz bag)
- 2 tablespoons red pepper jelly
- ⅔ cup refrigerated shredded pork in barbecue sauce (from 16-oz container)
Instructions
- 1Warm a 10-inch nonstick skillet over medium heat. Spread the softened butter evenly over the cut sides of the pretzel buns. Place two bun halves cut-side down in the pan and cook for 1 to 2 minutes until golden brown.
- 2Take the toasted buns out of the skillet. Repeat the process with the remaining bun halves, then lower the heat to low.
- 3Crack one egg into a small bowl and gently slide it into the skillet. Do the same with the second egg. Cover the pan and cook for 5 to 7 minutes until the whites and yolks are completely set.
- 4Take the skillet off the heat. Lay a slice of cheddar cheese over each egg, cover the pan again, and let it sit for 1 minute so the cheese melts.
- 5Toss the shredded coleslaw mix with the red pepper jelly in a small bowl. Put the shredded pork in a separate microwave-safe bowl and cover it with microwave-safe plastic wrap.
- 6Heat the pork in the microwave on High for 1 to 2 minutes, stirring once halfway through, until it is hot.
- 7Spoon half of the warm barbecue pork onto the bottom half of each pretzel bun. Add a cheese-topped egg and half of the sweet pepper slaw to each sandwich. Finish with the top bun halves and serve right away.