New Jersey Taylor Ham, Egg, and Cheese: The 1856 Trenton Pork Roll on a Kaiser Roll

Taylor Ham, known in South Jersey as pork roll, is a processed pork product developed in 1856 by John Taylor of Trenton, New Jersey, who originally sold it as "Taylor's Prepared Ham" until the Pure Food and Drug Act of 1906 ruled that it could no longer be called ham because it did not use only the ham cut of the pig, and the name was changed to Taylor's Pork Roll. According to Wikipedia, pork roll was developed in 1856 by John Taylor of Trenton and sold as "Taylor's Prepared Ham" until 1906, when food labeling regulations required the name change, and it is typically eaten as part of a breakfast sandwich on a hard roll or bagel, often with egg and cheese. The Original Taylor Pork Roll traces the company's history from John Taylor's arrival, noting that his grandfather Colonel John Taylor supplied "Taylor" minced ham to General George Washington's troops during the Revolutionary Battle of Trenton in 1777, and that the Taylor Provisions Company was a huge success at the 1939 New York World's Fair, where Taylor Pork Roll sandwiches were sold for ten cents.

The Taylor ham, egg, and cheese is the most New Jersey breakfast there is, a sandwich so identified with the state that the question of whether to call it "Taylor ham" (North Jersey) or "pork roll" (South Jersey) is itself a regional shibboleth. The pork roll is sliced thick, notched at the edges so it doesn't cup in the pan, and seared until the edges crisp. Stacked on a Kaiser roll with a fried egg and melted American cheese, it is the breakfast of every diner, deli, and bagel shop in the state, a sandwich that costs three dollars and sustains a worker until lunch.

About the Ingredients

Taylor Ham / pork roll — a tube of Taylor Pork Roll or any pork roll, sliced into 1/4-inch thick rounds. Four small radial cuts at the edge of each slice (about 1/4 inch) prevent the meat from curling in the pan.

Roll — a Kaiser roll, hard roll, or bagel, split and toasted. The Kaiser roll is the most traditional.

Egg — a large egg, fried over-easy or scrambled, so the yolk binds the sandwich.

Cheese — American cheese, the traditional melt, though cheddar or pepper jack are common.

Butter — butter for the roll and for frying the egg and pork roll.

Ingredients (serves 4): - 4 Kaiser rolls (or bagels), split and toasted - 8 slices Taylor Ham or pork roll (about 1/4 inch thick), notched at the edges - 4 large eggs - 4 slices American cheese - 2 tbsp butter - Salt and pepper - Ketchup or hot sauce, optional

Instructions: Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter. Add the pork roll slices in a single layer and cook until the edges are crisp and lightly browned, about 2 minutes per side. Remove and keep warm.

In the same skillet, melt the remaining tablespoon of butter. Crack the eggs into the skillet and fry sunny-side up or over-easy, seasoning with salt and pepper.

To assemble, place 2 slices of pork roll on the bottom half of each toasted roll. Top with a fried egg, then a slice of American cheese. Cap with the top of the roll. The heat of the egg and pork roll will melt the cheese. Serve at once, with ketchup or hot sauce if desired.

The Mimosa Pairing Logic: The salty, savory, porky Taylor ham sandwich wants a bright, citrus-forward sparkling drink that can cut through the richness and echo the diner morning. A classic Champagne mimosa is the natural match, the orange juice a bright counter to the salty pork roll and the bubbles lifting the heavy egg and cheese. A sparkling moscow mule is equally fine, its ginger bite a lively companion to the breakfast sandwich. This pairing is a sparkling toast to John Taylor of Trenton and the diners of the Jersey Shore.

Reference Links: - Pork Roll (1856 John Taylor, Trenton, Pure Food and Drug Act 1906, breakfast sandwich): Wikipedia - Taylor Pork Roll History (John Taylor, Revolutionary War, 1939 World's Fair, Taylor Provisions Company): Original Taylor Pork Roll