Egg And Avocado Breakfast Sandwich Recipe

Name: Egg And Avocado Breakfast Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper; 1/4 medium mango, cut into pieces; 2 tablespoons light brown sugar; 2 tablespoons white wine vinegar; 2 tablespoons fresh orange juice; 1 tablespoons fresh lime juice; 1/2 teaspoon cayenne pepper; Kosher salt; 9 large eggs; 1/4 cup whole milk; 1/4 cup (1/2 stick) unsalted butter; 3/4 cup grated extra sharp cheddar; Kosher salt; freshly ground pepper; 6 kaiser rolls, split, lightly toasted; 1 avocado, sliced; 3 ounces drained pickled cherry peppers or Peppadew peppers, thinly sliced

Servings: persons

1 red bell pepper
1/4 medium mango, cut into pieces
2 tablespoons light brown sugar
2 tablespoons white wine vinegar
2 tablespoons fresh orange juice
1 tablespoons fresh lime juice
1/2 teaspoon cayenne pepper
Kosher salt
9 large eggs
1/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter
3/4 cup grated extra sharp cheddar
Kosher salt
freshly ground pepper
6 kaiser rolls, split, lightly toasted
1 avocado, sliced
3 ounces drained pickled cherry peppers or Peppadew peppers, thinly sliced

1
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.
2
Puree 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.
3
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.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 red bell pepper, 1/4 medium mango, cut into pieces, 2 tablespoons light brown sugar, 2 tablespoons white wine vinegar, and more.

Yes, Egg And Avocado Breakfast Sandwich falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg And Avocado Breakfast Sandwich

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