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Pumpkin Bread Breakfast Sandwich
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Pumpkin Bread Breakfast Sandwich

Slow roasted Cuban pork shoulder on a breakfast sandwich with egg and cheese served on buttery griddled pumpkin bread
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Brunch
Cuisine: American, Cuban
Keyword: Sandwich
Servings: 1 sandwich
Calories: 892kcal

Ingredients

  • 1 tablespoon butter
  • 2 slices pumpkin bread
  • 1/4 cup Cuban style shredded pork
  • hot sauce
  • 2 slices sharp cheddar
  • 1 egg
  • salt and pepper

Instructions

  • Add some butter to a non stick pan and very carefully add the pumpkin bread slices. Cook a few minutes to brown, then flip.
  • Add the pork to the pan to warm and crisp up, and crack the egg in there too.
  • Season the egg with salt and pepper and add a dash of hot sauce to the pork.Top one slice of bread and the pork with the cheese slices.
  • Top one slice of bread and the pork with the two cheese slices.
  • Add the pork and cheese to the bread with the cheese on it. Then add the egg on top of that, once it is cooked to your desired doneness.
  • Remove from the pan, serving the sandwich open faced with the second slice of bread on the side.

Nutrition

Calories: 892kcal | Carbohydrates: 78g | Protein: 31g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 327mg | Sodium: 1234mg | Potassium: 268mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1829IU | Vitamin C: 3mg | Calcium: 479mg | Iron: 3mg