Pork Roll and Egg Sandwich
This Pork Roll and Egg Sandwich (Taylor Ham and Egg)
Here in the New Jersey area, the northeastern part of the United States, we have a breakfast sandwich like no other. Yes, there's the bodega sandwich—yes, it's good—but the pork roll and egg sandwich is king here in New Jersey.
We have two names for it here: Taylor ham and egg in the northern part of the state and pork roll and egg in the southern part of the state. Both are fiercely debated, and at times, fists and knuckles are flying. All kidding aside, the Bodega, Taylor ham, and pork roll are all good. Now the second debate is with cheese or without.
For me, being a shore area (Jersey Shore) beach kinda guy, it's pork roll and egg. I'm not a pork roll and egg with cheese guy, so no cheese for me. Just a little salt, pepper, mayo, and ketchup. And don't forget the grease! It's got to be greasy.
And yes, I'll fight you for it. . .why not, it's New Jersey?
A Little History About Taylor Ham
It was first developed in 1856 by John Taylor of Hamilton Square, New Jersey, and sold as "Taylor Ham." It's a pork-based processed meat product also known as pork roll. Is it good? Yes, exceptionally good, especially on a sandwich roll like a soft Kaiser roll.
Even though other products were created around the revolutionary war era here in New Jersey and in the Trenton, New Jersey area, after some name changes and law suites, John's Taylor Ham reigns supreme. First called Taylor's Prepared Ham and Taylor's Pork Roll and still yet, The Trenton Pork Roll, today we call it...well, you know, pork roll.
- 1 package pork roll, 8 slices
- 4 kaiser rolls
- 1tablespoon mayonnaise, optional
- 1tablespoon ketchup, optional
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
- 4 cheddar cheese slices, optional
- Get your griddle or pan hot. Add some grease, (Lard, Butter or Olive Oil) and get it ready for the pork roll.
- Take each piece of pork roll and cut a little slice in the side (See picture) and place in pan. Heat till both sides begin to brown. About 2 minutes per side.
- Slice your rolls and place in toaster oven or on griddle. (You can also use the frying pan) to heat rolls for a minute or two. The greasier the better.
- Place your cooked pork roll on the rolls. Note: I also use (Mayo) mayonnaise on my rolls. I think it adds more taste to the sandwich. (See Picture)
- Fry up your eggs. (Over-Easy, Sunny-Side-Up or Scrambled) Here my egg is fried and gentle turned over (Over-Easy) (See Picture)
- Place your egg over the pork roll, As I said, I use mayonnaise on the roll and now I put a little salt and pepper on the egg and lastly, I use a spoonful of ketchup.
- Place the top of the roll back on and enjoy. Now don't forget you could also melt some cheddar cheese on it but I don't. Just my preference. I also don't cut my pork roll and egg sandwich in half. I'd rather have the egg yolk break up inside the sandwich and run down my hand. (See Picture)
Yummy! Enjoy! Make more than one because they go fast. Here comes my boy running down the hall. He can smell it! Yes, it smells great! This recipe might sound easy to us here in the New Jersey area but after traveling and talking food with people I meet, the question is always, "What is pork roll?"
Now you are in the know. It's a Jersey thing, baby! Because Jersey's got it going on!