Thu, March 17, 2011 - 8:27:09am

San Antionio Egg Sandwich

What you need:
  • 1 1/2 cups mayonnaise
  • 1 Tbsp ground cumin
  • 1 Tbsp chopped, fresh cilantro
  • 2 tsp lemon juice
  • 1 tsp cayenne pepper
  • 12 halved Kaiser rolls
  • 12 large eggs
  • 3 tomatoes, sliced
  • 4 avocados, sliced
  • 3 cups taco cheese
  • 4 cups iceburg lettuce

Make pico sauce: Blend mayonnaise, cumin, cilantro, lemon juice & cayenne pepper. Refrigerate until needed.

Brown cut sides of rolls until golden.

Scramble eggs in spray-coated pan over medium heat until firm throughout with no visible liquid egg remaining. Keep warm.

Portion about 1/4 cup of cooked egg on bottom half of each roll.

Top each egg with 1 tomato slice & 2 avocado slices.

Sprinkle 1/4 cup taco cheese evenly over each sandwich; broil until cheese melts.

Top with 1/3 cup lettuce.

Spread 2 tablespoons of pico sauce on grilled top roll half. Serve immediately.

Preheat oven to 375 degrees. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened – about 5 minutes.
Add the garlic and cook 1 to 2 more minutes. Add the red pepper, fennel, salt, pepper, oregano and fennel seed and continue to cook, stirring frequently for
2 minutes.

Reduce heat to medium low, add lemon juice, cover and cook for 20 minutes. Remove the cover and cook until vegetables are very soft – about 10 more minutes.

Line eight 4 oz ramekins with prosciutto and arugula leaves. Place ramekins on a baking sheet, spoon about 1/4 cup of the pepper mixture into each and crack
1 egg into each ramekin, preserving yolks. Bake until eggs are set – about 12 minutes. Serve immediately.

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