Fried Egg ’n’ ’Nduja Sandwich
Scrumptious, spicy, and super good to make at home
Spanish-style fried eggs, cooked in full-flavored extra virgin olive oil, are one of the best quick meals I know. The key is the quality of the oil and the eggs. Once you get used to cooking eggs this way, I feel confident you’re likely to stick with it!
Now enter ’Nduja, the amazing spicy spreadable salami that’s typical of the Southern Italian region of Calabria. Ours is made by Tony Fiasche—he lives in Chicago, but his grandparents are still in Calabria, and his grandfather taught him how to make it. Tony works exclusively with heritage pork, and the ’Nduja he makes is … well, insert whatever superlative you like—it’s incredible. You can add it to sauces or pasta dishes with ease, or come by the Roadhouse, where the kitchen crew use it with those fantastic Prince Edward Island mussels. Put it on a toasted Brioche roll from the Bakehouse with a fried egg or two, and you’ll have a world-class sandwich in about six minutes. I ate a couple for dinner the other evening, and I’m ready to have another right now!
To make a tasty egg ’n’ ’Nduja sandwich the simple way, first let the ’Nduja come to room temperature while you’re getting ready to cook. To fry the eggs, heat a good bit of extra virgin olive oil in a skillet. Use more than you normally would—the oil is part of the dish (and you can save what’s left to use for other items later). When the oil is hot, crack the eggs into the pan. They will bubble around the edges, making them crisp. Break the yolks a little, and spread them gently so a small amount of yolk works its way over the whites.
For these sandwiches, any Bakehouse bread will work, but again, I really like the Brioche rolls (which the Roadhouse uses for burger buns). While the eggs are cooking, toast the bread and brush it with more of the olive oil. Spread ’Nduja on one side or, if you’re into spicy pork, on both. Cook the eggs until they’re set. Place an egg on top of the ’Nduja (so the heat of the egg softens the spreadable salami even more), then sprinkle with sea salt (the Portuguese Fleur de Sel would be wonderful) and plenty of freshly ground black pepper. Eat while it’s hot. Simple, delicious.
Another, maybe slightly more interesting—and time-consuming—approach is to melt a good portion (about a quarter pound) of ’Nduja in a skillet with some extra virgin olive oil. Stir to melt the ‘Nduja into the oil, and when it’s hot, crack the eggs into it. Cover and then baste with some of the oil/’Nduja mix, and cook the eggs to your desired doneness. Serve on the toasted buns. I like to add a bit of mayo (which, by the way, may have originated on the Menorcan island of Mahón, discussed below!).
If you follow this second method, don’t throw the oil away when the eggs are done. Instead, toss a handful of well-cooked broken potatoes, cooked rice, or cooked beans into the pan. Turn up the heat a touch, stir regularly for a few minutes (a bit longer for the potatoes), and then serve on the side with the sandwich!
P.S. These great sandwiches aren’t on the Roadhouse breakfast menu, but if it’s not busy, it’s likely we can make them for you.
