Eye Opener Pork Belly Breakfast Sandwich
The Eye Opener Pork Belly Breakfast Sandwich is a bold and savory start to any day. Built on buttery croissants and layered with tender pork belly that is seasoned with the Eye Opener Rub, soft scrambled eggs, and sweet-savory onion jam, this breakfast recipe delivers a balance of textures and deep, morning-worthy flavors. Each bite brings the warmth of spices, the richness of coffee bourbon seasoning, and the slow-cooked goodness of classic comfort food.
Eye Opener Pork Belly Breakfast Sandwich
Rated 5.0 stars by 1 users
Prep Time
2 hours
Cook Time
10 minutes
The Eye Opener Pork Belly Breakfast Sandwich is a bold and savory start to any day. Built on buttery croissants and layered with tender pork belly that is seasoned with the Eye Opener Rub, soft scrambled eggs, and sweet-savory onion jam, this breakfast recipe delivers a balance of textures and deep, morning-worthy flavors. Each bite brings the warmth of spices, the richness of coffee bourbon seasoning, and the slow-cooked goodness of classic comfort food.
Ingredients
- 2 LB – Pork Belly
-
6 TB – Eye Opener Coffee Bourbon Rub
- 2 – Onions (large)
- 2 TB – Cooling Oil
- 1 ½ TB – Balsamic Glaze
- 12 – Eggs
- 4 TB - Butter
- 6 Croissants
Directions
- Preheat oven or smoker to 275 Degrees.
Season the pork belly generously on all sides with Eye Opener Coffee Bourbon Rub.
- Let the pork rest at room temperature for 20 minutes to allow the seasoning to adhere.
- Place the pork belly on a rack lined tray and into the oven to roast.
- Roast for 2 ½ - 3 hours until the internal temperature reaches 165 degrees.
- While the pork belly is cooking, make the caramelized onion jam.
- Julienne the onion and cook in a sauté pan with cooking oil over low heat. Once the onions are caramelized, add in the balsamic glaze and stir until well combined. Set aside.
- Remove the pork belly from the oven/smoker and let rest for 20 minutes.
- Slice the pork belly into ¼” slices.
- Heat your griddle or flattop to 350 degrees.
Scramble the two eggs per sandwich in butter and set aside for later.
- Slice the croissants and toast on the griddle.
- Sear the slices of pork belly for 2-3 minutes on each side, then build the sandwiches.
- Spread 2 TB of the onion jam on the bottom croissant and then add on the pork belly and scrambled eggs.
- Enjoy!
