By Sydney Rea, Queen Creek Olive Mill Marketing Assistant
All Queen Creek Olive Mill recipes are carefully crafted from the mind of Perry Rea, our owner and masterblender. Perry is always busy in our family's kitchen creating new dishes that represent our lifestyle, a lifestyle that emphasizes health, taste and simplicity.
This particular recipe, just in time for football season, highlights three unique items we make here at the Olive Mill - Bacon Olive Oil, Rosemary Olive Oil and our signature Espresso Bean BBQ Sauce. The Espresso Bean BBQ Sauce is a collaborative effort between us and our in-house roaster, Superstition Coffee. Enjoy!
Open-Faced BBQ Sandwich Topped with a Fried Egg
Time: 30 min.
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
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.