Egg and Avocado Breakfast Sandwich

3 years ago by in Featured, Food & Drink, Lifestyle

egg-and-avocado-breakfast-sandwich-940x600

INGREDIENTS

hot sauce

  • 1 red bell pepper
  • ¼ medium mango, cut into pieces
  • 2 tablespoons light brown sugar
  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lime juice
  • ½ teaspoon cayenne pepper
  • Kosher salt

sandwich

  • 9 large eggs
  • ¼ cup whole milk
  • ¼ cup (½ stick) unsalted butter
  • ¾ cup grated extra sharp cheddar
  • Kosher salt and freshly ground black pepper
  • 6 kaiser rolls, split, lightly toasted
  • 1 avocado, sliced
  • 3 ounces drained pickled cherry peppers or Peppadew peppers, thinly sliced

Nutritional Information

Calories (kcal) 500 Fat (g) 27 Saturated Fat (g) 11 Cholesterol (mg) 315 Carbohydrates (g) 44 Dietary Fiber (g) 5 Total Sugars (g) 10 Protein (g) 20 Sodium (mg) 550

PREPARATION

hot sauce

  • Heat broiler. Roast bell pepper on a broilerproof baking sheet, turning occasionally, until blackened in spots, 12–15 minutes. Place in a small bowl; cover tightly. Let sit 10 minutes. Peel and remove seeds.
  • Purée bell pepper, mango, brown sugar, vinegar, orange juice, lime juice, and cayenne in a blender, thinning with water as needed, until smooth; season with salt.
  • DO AHEAD: Hot sauce can be made 1 week ahead. Cover and chill.

sandwich

  • Whisk eggs and milk in a medium bowl. Melt butter in a large nonstick skillet over medium heat. Cook eggs, stirring, until mostly set but still runny in parts, about 5 minutes. Remove from heat and mix in cheese; season with salt and pepper. Build sandwiches with rolls, hot sauce, eggs, avocado, and cherry peppers.

 

Recipe by Dimes, NYC
Photograph by Alex Lau

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