Gosh I love The Piggery. It’s the most sensational, sustainable, unadulterated, varied deli meat counter I’ve encountered. It’s also a nice bang for my buck compared to the generic products at the grocery store! The butcher told me that although 1 lb. of Piggery bacon seems $1 or $2 more costly at the Piggery, you actually get more bacon when you cook it than 1 lb. of less expensive Oscar Meyer bacon from the supermarket. The reason is that mass-produced bacon is cured with preservatives and nitrates, and perhaps even a blend of other meats; when it cooks, it shrinks much smaller in size. (Not to mention, the taste pales in comparison to bacon from a place like the Piggery). Anyway, we’re not talking about bacon. We’re talking about Piggeroni! A spicy, delicious, pepperoni for pizzas, pastas, sandwiches and more!
- Olive oil - 1/4 teaspoon
- Egg - 1 farm fresh egg
- Sheep's milk feta - 1 tablespoon or so of sheep's milk feta
- Pepperoni - 4 slices peperoni
- Basil - 1 or 2 leaves of basil, torn into pieces
- Salt - Sea salt to taste
- Black pepper - Freshly ground black pepper to taste
- Multi-grain bread - Two slices of multi-grain bread, toasted
- In a small non-stick saucepan, heat the olive oil over medium-high heat.
- Cook the egg sunny side up. I like to cover the pan with a lid to encourage baking the egg over frying it.
- When the yolk is your desired gooeyness or firmness, sprinkle the cheese on top and return the lid for 2 minutes so that it melts.
- Remove the pan from heat. Sprinkle the egg with salt and pepper.
- Put the pepperoni on one slice of toasted multi-grain bread, and top with the egg and feta cheese.
- Sprinkle basil last, and close the sandwich.
- MUNCH OUT!