Open-faced BBQ Pork Sandwich with Fried Egg

Another ultimate leftover barbecued rib breakfast– an open-faced sandwich with a sunny-side up fried egg.
This was delicious and I would definitely make it for an easy breakfast if I didn’t have a lot of time to cook. This takes all of five minutes to put together.

Open-Faced Barbecue Sandwich with Fried Egg

1 large farm egg

1 hamburger bun, split
2 cups pork
1/4 cup favorite barbecue sauce
1 teaspoon apple cider vinegar
2 sprigs fresh thyme, leaves picked
1/2 teaspoon rosemary, finely chopped
handful arugula or favorite relish/chow chow
3 teaspoons hickory-smoked pork fat reserved from smoking Boston butt
Kosher salt, to taste

In a cast iron pan, heat 1 teaspoon pork fat over medium-heat. Fry only the inner-side of each hamburger bun until golden brown. Remove to a plate.

In the same pan, heat 1 teaspoon pork fat and fry the egg over medium-ish high heat until crispy and the egg white is no longer runny (you’re going for a crispy fried egg and runny yolk– none of that slow-cooked egg stuff here). Season with salt and cayenne pepper. Remove to a plate.

In the same pan, heat the remaining teaspoon pork fat and fry the pork over medium-ish high heat until warmed thoroughly. Add in the cider vinegar, rosemary, and barbecue sauce and continue to cook until the sauce is slightly caramelized, but not burnt. Remove to a plate and sprinkle with fresh thyme.

Plate and serve hot.