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
40 mlolive oil16slices flat sopressa8eggsToasted ciabatta and aïoli, to serveFried herb sauce125 ml (½ cup)olive oil2 tbspsage2 tbsprosemary2 tbspthyme¼ cupfinely chopped flat-leaf parsley1 tbsplemon juice1 tbspred wine vinegar1garlic clove, finely chopped
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.
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.
Spread toasted ciabatta with aïoli, top with salami and fried eggs, season to taste and serve hot with fried herb sauce.