OPEN-FACED BARBECUE SANDWICH WITH FRIED FREE RANGE EGG

INGREDIENTS

2 large free range eggs
1 brioche bun, split
2 cups hand chopped pork shoulder
1/4 cup Queen Creek Olive Mill Espresso Bean Balsamic BBQ Sauce
2 sprigs fresh thyme, leaves picked
Handful of arugula
2 teaspoons Queen Creek Olive Mill Fresh Crush Rosemary Olive Oil
1 teaspoon Queen Creek Olive Mill Bacon Olive Oil
Kosher salt, to taste
Paprika

INSTRUCTIONS:

A culinary wake-up call!
In a cast iron pan, heat 1 teaspoon of Rosemary Olive Oil over medium-heat.
Fry only the inner-side of the brioche buns until golden brown.
Remove to a plate.
In the same pan, heat 1 teaspoon of Bacon Olive Oil  and fry 2 eggs over medium- high heat until crispy and the egg white is no longer runny (you’re going for a crispy fried egg and runny yolk).
Season with salt and paprika.
Remove to a plate.
In the same pan, heat the remaining teaspoon of Rosemary Olive Oil and fry the pork over medium-high heat until brown.
Add in the Espresso Bean Balsamic BBQ Sauce and continue to cook until hot.
Remove and place on the open buns.
Finish by placing the arugula, then the egg on top of each sandwich and finish with a sprinkle fresh thyme

Products Used: Queen Creek Olive Mill Espresso Bean Balsamic BBQ Sauce, Queen Creek Olive Mill Fresh Crush Rosemary Olive Oil, Queen Creek Olive Mill Bacon Olive Oil