Fried egg and salami sandwich

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Hot coffee (morning), cold beer (evening).

Featured in

June 2017

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