All About New Jersey's 'Cult Classic' Taylor Ham Breakfast Sandwich — Plus Amanda Freitag's Tips For Making One At Home

Whether you call it Taylor ham or pork roll, Food Network's Amanda Freitag knows you'll love the breakfast sandwich.

"I am from Northern New Jersey and we have always called it Taylor ham so I am a fan of calling it that," explains the Chopped judge, who adds that in South New Jersey the same sandwich is called a pork roll. "It will always be a fun debate, but either way the whole state is obsessed with it!"

The sandwich at the center of the debate is like an egg and cheese sandwich, but with a twist. Unlike other breakfast sandwiches, this East Coast specialty features a smoked pork product with a smooth consistency like bologna that originated in New Jersey in the mid-1800s, according to Serious Eats. Details as to what exactly goes into Taylor ham are hazy but the state's love for the dish is clear.

“It’s made up of a soft roll, sunny-side-up egg, melted American cheese and Taylor ham, which has the perfect level of fat, sugar and salt,” Freitag says about New Jersey’s “cult classic” breakfast sandwich. “It is similar to a bacon, egg and cheese but has even more savory flavor.”

Freitag has a few tips for someone recreating the sandwich at home. She suggests scoring the edges of Taylor ham slices so they don't curl while cooking and shares one strategy for achieving the perfect, runny egg.

“While cooking the eggs, I always cover the skillet with a glass lid so the whites cook evenly and the yolks remain perfectly runny,” says Freitag.

Amanda Freitag's Ham, Egg and Cheese Sandwich

2 Tbsp. unsalted butter, divided

4 kaiser or brioche rolls, split

8 (about ⅛-in.-thick) ham slices (preferably Taylor ham)

4 large eggs

8 American cheese slices

⅛ tsp. kosher salt

⅛ tsp. black pepper

⅛ tsp. smoked paprika

Hot sauce, for serving

1. Melt 1½ teaspoons of the butter in a large cast-iron skillet over medium. Add 2 rolls, cut-side-down; cook until lightly browned and toasted but still soft, about 1 minute. Repeat with another 1½ teaspoons butter and remaining 2 rolls. Set aside. Return skillet to medium heat.

2. Score edges of ham slices 3 to 4 times to prevent them from curling as they cook. Place 4 of the ham slices in hot skillet; cook until lightly browned on both sides, pressing down on the centers as they puff up to maintain contact with skillet, about 1 minute per side. Repeat with remaining 4 slices. Transfer 2 slices to each bottom half of toasted buns.

3. Reduce heat to medium low; add 1½ teaspoons butter and 2 of the eggs. Immediately sprinkle half of the salt, pepper and smoked paprika on eggs. Cook, covered, about 2 minutes, rotating skillet after 1 minute, or until whites are set but yolks are still runny. Top each egg with 2 slices of the cheese; cover, and let cook for another 30 seconds, until cheese just starts to melt. Transfer to 2 bottom buns. Repeat with remaining 1½ teaspoons butter, 2 eggs and 4 slices cheese. Add a squirt of hot sauce, if desired. Place top bun on top, and serve immediately.

Serves: 4

Active time: 20 minutes

Total time: 20 minutes