The debate about whether to call it pork roll or Taylor ham is never-ending. It reportedly started during the 1870s in Trenton, where the processed breakfast meat was first created. It was Trentonian John Taylor who created the meat in 1856.
Even President Barack Obama mentioned the meat during his speech at the 250th Rutgers University commencement. In case you missed it, he didn’t weigh in on what it should be called.
Whatever you call it – and we know it depends on what part of New Jersey you are from – we’d like to share a healthy version of a sandwich that features the meat. The recipe makeover below, created by Laura Vetter, RDN, CSO, CSP, outpatient nutritionist, Saint Peter’s University Hospital, eliminates the cheese, greatly reduces the amount of ham/pork roll used, as well as the amount of eggs cooked.
Below are the ingredients you will need to create Laura’s protein-rich – 15 grams – 300-calorie sandwich. Pile the ingredients inside the muffin and enjoy!
The Laura Vetter Pork Roll/Taylor Ham Breakfast Sandwich
- 1 ounce Taylor Pork Roll, heated through
- 1 egg, scrambled
- 1 slice, fresh tomato
- Basil leaves
- 1 whole grain English muffin, toasted