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Epicurious
Bon Appétit

Egg and Avocado Breakfast Sandwich

3.8

(2)

Meat-free but not too virtuous, it's healthy and satisfying.

Recipe information

  • Yield

    6 servings

Ingredients

Hot sauce:

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

Sandwich:

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

Preparation

  1. Hot sauce:

    Step 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.

    Step 2

    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.

  2. Sandwich:

    Step 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.

TagsSandwichEggAvocadoVegetableCheddarCheeseDairyChileMainBreakfastBrunchVegetarianMake AheadBlenderBon Appétit
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