Pork Roll Breakfast Sandwich with Egg and Cheese

A pork roll breakfast sandwich layers crisp-edged pork roll, a fried egg, and melted cheese inside a toasted roll. Popular in New Jersey and often called a Taylor ham sandwich in parts of the state, it comes together quickly and balances salty, savory meat with a soft egg and warm bread.

Ingredients

2 kaiser rolls or sturdy sandwich rolls, about 4 inches (10 cm) wide
4 slices pork roll, about ¼ inch (6 mm) thick each, roughly 6 oz (170 g) total
2 large eggs
2 slices American cheese, about 1 oz (28 g) total
1 teaspoon (5 ml) neutral oil, only if needed for the pan
¼ teaspoon (1 g) black pepper, or to taste
1 teaspoon (5 g) unsalted butter, for toasting the rolls (optional)
Hot sauce or ketchup, for serving (optional)

Instructions

Prepare the rolls. Split the rolls horizontally. If you like a toasted interior, spread the cut sides with butter. Set them beside the stove so the sandwich can be assembled as soon as the eggs and pork roll are ready.
Score the pork roll. Make a shallow cut from the edge toward the center of each slice in two or three places. Do not cut through the middle. These small slits help keep the slices from curling as they cook.
Brown the pork roll. Heat a large skillet over medium heat. Add the pork roll in a single layer; cook in batches if necessary. Cook for about 2–3 minutes per side, until browned at the edges and hot throughout. Pork roll is a ready-to-eat processed meat, so no raw-meat temperature target applies; if you want a temperature check, reheat it until steaming hot. Transfer the slices to a plate and cover loosely to keep warm.
Toast the rolls. Place the rolls cut-side down in the skillet for 1–2 minutes, until lightly golden. Work in batches if they do not fit. Remove them and set aside. If the pan looks dry before the eggs go in, add the teaspoon of oil; otherwise, the small amount of fat left by the pork roll is usually enough.
Fry the eggs. Lower the heat to medium-low and crack the eggs into the skillet, leaving space between them. Cook until the whites are set. For a fully cooked egg, cover the pan for 1–2 minutes or flip the eggs carefully, then continue cooking until the yolks are firm. USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for egg dishes; check with a food thermometer if you are making a folded or fully set egg. Season with black pepper.
Melt the cheese and assemble. Put one slice of cheese on each egg during the last minute of cooking, covering the pan briefly to help it melt. Layer two pork roll slices and one cheesy egg on the bottom half of each roll. Add ketchup or hot sauce if desired, close the sandwiches, and serve while warm.

Tips

Score before cooking. The shallow edge cuts reduce curling and help the pork roll brown evenly. Keep them small so each slice stays intact.
Choose the right heat. Medium heat browns the meat without scorching it. If the skillet is smoking or the edges darken before the center is hot, turn the heat down.
Use a sturdy roll. A kaiser roll holds the filling without collapsing. A soft hamburger bun works too, but toast it lightly so it does not become soggy.
Handle eggs to your preference. For a runny yolk, cook until the whites are fully set; for a more conservative food-safety choice, cook until the yolk is firm or the egg dish reaches 160°F (71°C).

Serving Suggestions

Serve the sandwiches hot, with the cut side of the roll lightly crisp and the cheese just melted. Ketchup is a familiar choice; hot sauce, pepper relish, or a little mustard adds a sharper note. For a fuller breakfast, pair each sandwich with home fries, hash browns, sliced fruit, or a simple green salad. Coffee, tea, or orange juice all work well alongside it.

If you are serving a group, cook the pork roll in batches and keep it loosely covered while you make the eggs. Assemble each sandwich just before serving so the bread stays firm. Put condiments on the table rather than adding a lot inside the rolls in advance.

Variations

Classic egg and cheese: The recipe already gives the basic combination. Use one egg and one slice of cheese per sandwich, with two slices of pork roll for a substantial but manageable filling.

Swap the cheese: Mild cheddar, provolone, or Monterey Jack can replace American cheese in the same amount. They melt differently: cheddar brings a sharper flavor, while provolone is mild and stretchy. Cover the pan briefly to help any slice melt.

Use another bread: Substitute a soft roll, English muffin, or bagel. Toast an English muffin or bagel cut-side down, and keep in mind that a smaller bread may need only one pork roll slice per sandwich.

Add vegetables: Add a few thin tomato slices, sautéed onions, or a handful of baby spinach. Cook wet vegetables first and drain or blot them so they do not make the bread soggy. For a meat substitute, use a plant-based breakfast slice and follow its package cooking directions; the flavor and browning will differ from pork roll.

Storage and Reheating

These sandwiches are best assembled and eaten immediately. Refrigerate any leftovers within 2 hours of cooking, separating the filling from the rolls when possible. Store the pork roll and egg filling in an airtight container for 3–4 days; keep bread separate so it does not turn soft. If the sandwich has already been assembled, wrap it and refrigerate it for up to 3–4 days, though the roll will lose its crisp texture.

Reheat the filling in a skillet over medium-low heat, turning the pork roll and warming the egg until hot. You can also microwave it in short intervals, covering loosely to reduce splatter. Reheat leftovers to 165°F (74°C), measured in the thickest part of the filling. Toast the roll separately and assemble after reheating. Discard food left at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C). Freezing is possible, but cooked egg texture can become rubbery after thawing.

Frequently Asked Questions

What is pork roll?
Pork roll is a seasoned, cured, and smoked processed pork product sold in slices or as a larger roll. It is especially associated with New Jersey, where some people call it Taylor ham; names and preferred preparations vary by region and household.

Do I need to cook pork roll before eating it?
Commercial pork roll is generally sold ready to eat, but it is commonly browned in a skillet for a hot breakfast sandwich. Follow the package instructions, especially if the product is labeled as needing further cooking.

Why should I cut slits in the slices?
As pork roll heats, its edges can curl. A few shallow cuts around the edge help the slice lie flatter in the pan, making browning more even and assembly easier.

Can I cook the egg with a runny yolk?
Yes, if that is your preference, cook the egg until the white is fully set and serve it promptly. USDA FSIS recommends 160°F (71°C) for egg dishes; people at higher risk from foodborne illness may prefer a fully cooked, firm yolk.

Can I make these sandwiches ahead?
You can brown the pork roll shortly before serving and keep it covered while you fry the eggs, but assembled sandwiches are best made fresh. For meal prep, refrigerate the cooked filling promptly and toast the bread when you are ready to eat.

What can I use instead of pork roll?
Canadian bacon, ham, or a breakfast sausage patty can fill the same role, though each has a different texture and salt level. Cook any substitute according to its package directions and applicable safe-temperature guidance; ground sausage should reach 160°F (71°C).

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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