
A high-octane breakfast featuring thick-cut smoked pork belly and soft-scrambled eggs folded with spicy 'nduja butter, served over grilled ciabatta.
Slice the pre-smoked pork belly into 1/2 inch thick slabs. Mince the chives and set aside. whisk the eggs in a bowl until completely homogenous with no streaks of white.
In a cold non-stick skillet, place the pork belly slices. Turn the heat to medium and sear until the fat is translucent and the edges are crispy. Remove and keep warm.
Starting in a cold pan helps render the fat properly without burning the bark.
Wipe out the excess pork fat, leaving just a coating. Grill the ciabatta slices in the same pan until charred and golden. Set aside.
In a small saucepan over low heat, melt the butter and whisk in the 'nduja until it fully emulsifies into a spicy, vibrant orange liquid. Keep warm but do not boil.
In a clean non-stick pan over medium-low heat, add a knob of butter. Pour in the eggs and use a silicone spatula to constantly move them, creating small, creamy curds. Just before they set, fold in half of the 'nduja butter.
Low and slow is the only way to treat eggs. If they look cooked in the pan, they'll be overdone on the plate.
Place the charred ciabatta on a plate, top with the crispy pork belly, and spoon over the 'nduja scrambled eggs. Drizzle the remaining 'nduja butter over the top and finish with chives and flaky salt.
The key here is the 'nduja—it’s a spreadable, spicy Calabrian pork salumi that melts into the butter to create a neon-orange emulsion. Don't overcook the eggs; you want that yolk to act as a secondary sauce for the smoked pork. If you can't find 'nduja, a high-quality chorizo paste works in a pinch, but the funk won't be as deep.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.