Taylor Ham, Egg and Cheese on a Kaiser Roll
The New Jersey deli classic: slices of pork roll with edges crisped and slit so they lie flat, a tender folded egg, melty American cheese, and a buttery toasted Kaiser roll. Ready in about 20 minutes for two sandwiches.
- Prep
- 8 min
- Cook
- 12 min
- Total
- 20 min
- Makes
- 2 sandwiches
Steps
Before you start
- Pork roll (Taylor Ham) is sold as a log or pre-sliced. If using a log of about 3 inches (7.5 cm) wide, slice it 1/4 inch (6 mm) thick; each slice weighs about 1 oz (28 g).
- Set out the eggs and cheese 15 minutes ahead so they are not ice-cold; eggs cook more evenly.
- Have a lid or an inverted sheet pan that fits over the skillet ready, along with everything else, because the cooking moves quickly once the pan is hot.
- Use a 10-inch (25 cm) nonstick or well-seasoned cast-iron skillet.
Prep the pork roll
- If using a log, remove any casing and cut six slices 1/4 inch (6 mm) thick.
- With a paring knife, cut 4 small slits evenly around the edge of each slice, each running from the outer edge toward the center and only about 1/4 inch (6 mm) deep.
- Crack the eggs into a small bowl, add the salt and a few grinds of pepper, and beat with a fork until no streaks of white remain.
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Ready when: Each slice has 4 short edge slits and the eggs are uniformly yellow.
Tip: The slits stop the slices from curling into cups as they cook, so they stay flat and brown evenly. Keep them shallow so the slices don't split.
Toast the rolls
- Heat the skillet over medium heat for 1 minute.
- Spread 1 tbsp of the butter over the cut sides of the rolls.
- Place them cut side down in the skillet and toast for 1 to 2 minutes.
- Move them to a plate.
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Ready when: Cut sides are golden brown and lightly crisp.
Tip: Don't walk away. Buttered rolls go from golden to dark within seconds.
Crisp the pork roll
- Return the skillet to medium-high heat.
- Add the pork roll slices in a single layer; work in two batches if they crowd.
- Cook for 2 to 3 minutes, then flip and cook for 1 to 2 minutes more.
- Move to a plate.
- Wipe out excess grease, leaving a thin film, and lower the heat to medium-low.
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Ready when: Slices are deep golden brown with darkened, crisp edges and are sizzling.
Tip: If a slice puffs up in the center, press it flat with a spatula for the first 30 seconds.
Cook the folded egg
- Add the remaining 2 tbsp butter to the skillet over medium-low heat.
- When it foams, pour in the beaten eggs.
- Let them set for 30 seconds, then gently push the set edges toward the center with the spatula for 1 to 2 minutes, tilting the pan so uncooked egg flows to the edges.
- When the surface is mostly set but still looks slightly wet and glossy, fold the left third over the center, then the right third over that, to make a rectangle.
- Fold the rectangle in half to make a roughly 4-inch (10 cm) square, about the size of the roll.
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Ready when: Eggs are pale yellow with no browning, and the surface is set but slightly glossy when you fold. They finish cooking in the next step.
Tip: Keep the heat low for tender, pale eggs.
Melt the cheese
- Cut the folded egg in half in the pan.
- Lay 2 slices of cheese on each half and set 3 pork roll slices on top of the cheese on each.
- Keep the heat on low, cover the pan with the lid or sheet pan, and cook for 45 to 60 seconds.
- Check that the eggs read 160°F (71°C) in the center.
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Ready when: Cheese is fully soft and slumping over the edges, and the eggs read 160°F (71°C).
Tip: If the cheese is not melted after 1 minute, cover for another 15 seconds.
Assemble and serve
- Place each egg stack onto the bottom half of a toasted roll.
- Add ketchup if you like and cover with the top half.
- Press gently and serve right away, while hot.
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Ready when: Cheese is still melted and the roll is warm.
Tip: Wrap in foil for 1 minute if you want the traditional deli-style steamed finish.
Good to know
Tips
- Slit the edges of the pork roll shallowly, or it will cup and cook unevenly.
- Cook the eggs low and slow; the tender folded egg is what makes the sandwich.
- Fold the egg while the surface is still slightly glossy; the covered cheese step finishes it to a safe 160°F (71°C).
- Traditional toppings include salt, pepper, and ketchup; some people add a bit of hot sauce.
Make ahead
Slice and slit the pork roll up to 2 days ahead and refrigerate it covered. Cooked pork roll can be crisped, cooled, and refrigerated for 3 days, then reheated in a skillet until hot.
Storage & reheating
Best eaten immediately. Do not leave at room temperature for more than 2 hours. Assembled sandwiches keep in the fridge, wrapped, for up to 1 day; reheat wrapped in foil in a 350°F (175°C) oven for 10 to 12 minutes until hot throughout. Wrapped well, they freeze for up to 1 month; thaw overnight in the fridge, then reheat the same way.
Substitutions
- pork roll (Taylor Ham) → Canadian bacon or thick-cut ham. Not the same flavor; pan-fry until browned at the edges. Skip the slits for ham.
- American cheese slices → mild cheddar or provolone. Melts less creamily than American; cover the pan a little longer.
- Kaiser rolls → hard roll or sesame sandwich roll. Any sturdy, soft-crumb roll about 4 inches (10 cm) wide works.
- unsalted butter → neutral oil or pork roll fat. Use for the eggs if you prefer, though butter gives better flavor.
