Breakfast sandwich with capicola, charred tomato, Swiss cheese and fried egg

Heat a small saute pan over medium to high heat. Cook the capicola slices about 3 to 4 minutes, until they just start to crisp.

Blot the capicola on a dry paper towel to remove excess fat.

In the same pan, char a few tomato slices on very high heat for about 2 to 3 minutes, until lightly blackened outside.

In a small nonstick or mini egg pan over low heat, coated with a little oil, gently cook the egg about 5 to 6 minutes, until the whites are completely set.

Meanwhile, layer the charred tomato and crispy capicola on a toasted English muffin half and top with Swiss cheese.

Put under the broiler or in a very hot oven about 2 to 3 minutes, until the cheese is melted and bubbling.

Plate, top with the fried egg, crack black pepper over the yolk, and close with the other muffin half.